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Thursday, September 24, 2015


This recipe is different from the Mark Bittman approach and produces a dish with the same basic ingredients and spices, but a different texture and therefore a very different dish.  Bittman advocates cooking the component parts of ratatouille separately, because they need differing amounts of time to achieve the same consistency.  This recipe (which also adds peppers, a non-traditional component of the classic dish).  This one is very tasty, and a good uses of the end of summer supply of vegetables.

  • 1 eggplant
  • 3 zucchini or summer squash
  • 2 onions
  • 2-3 bell peppers
  •  1/4 cup olive oil
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2 tablespoons finely minced garlic
  • 4 cups tomatoes, chopped 
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 4 sprigs fresh thyme or 1 teaspoon dried
  • ½ cup drained capers
  • ½ cup finely chopped parsley
  1. Trim off the ends of the eggplant and zucchini. Do not peel. Cut each into cubes measuring about one inch or slightly larger. There should be about nine cups of eggplant cubes and six of zucchini.
  2. Peel the onions and cut into one-half-inch cubes. There should be about one and one-half cups.
  3. Core, seed and devein the green peppers, and cut them into one-inch pieces. There should be about two and one-half cups.
  4. Heat the oil in a large heavy casserole and add the eggplant and zucchini. Sprinkle with salt and pepper. Cook, stirring often, over high heat until the vegetables start to brown, about five minutes.
  5. Add the onions, green peppers and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend. Add the bay leaf, thyme and capers. Add salt and pepper. Bring to the boil and cover closely. Reduce the heat and let simmer 30 minutes. Stir in the parsley and remove from the heat.

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