Recipe: Sun-Dried Tomato Ratatouille
Here is a quick reminder that the voting for this month’s Royal Foodie Joust challenge is underway. So please stop by the forum to place the vote for your favorite!
Now on to Ratatouille!
Ratatouille is the perfect summer dish as it incorporates all of the season’s bountiful vegetables like eggplant, zucchini and bell peppers so it is a perfect way to close out the summer, which is quickly drawing to an end. For those with a nightshade allergy or sensitivity this is the worst thing you can eat, but for those of us fortunate enough not to have that issue, it is a welcomed treat and a solution to a surplus of summer vegetables.
Ratatouille, besides being the name of a wonderful movie, it is a traditional French Provencal comfort food – a dish of stewed vegetables. It can be served as it is with a nice crusty bread for scarpetta – the Italian word for “sopping up the juices†or wiping your plate clean with a piece of crusty bread – something I am a pro at! Clearly the Italians are smart to actually have one word to describe this phenomenon! Or you can serve your ratatouille as a filling for crepes, or over pasta for a wonderful change of pace. This recipe can be modified in one hundred different ways. We had some leftover juices from a Chicken Chianti I did (will be posting that recipe soon) and so I used this as a base to stew the vegetables in. I also added some sun dried tomatoes for an extra sweet and summery element. Bon Appetite!
INGREDIENTS:
2 medium eggplant, peeled and diced
2 medium zucchini, diced
2 large bell peppers, diced
2 yellow onions, peeled and diced
4 carrots, peeled and chopped
6 cloves of garlic chopped
1 cup sun dried tomatoes
¼ cup of olive oil for sautéing
1 cup of stock
3 sprigs of fresh basil
METHOD:
Place eggplant cubes in a large bowl of salted water. Let set for about 15 minutes. Drain water and squeeze water out of eggplant pieces, being careful so they retain their shape.
Heat a large saucepan or Dutch oven on medium-high heat and add olive oil. Sautee eggplant, zucchini, bell peppers, onions and carrots until nice and caramelized (about 7-10 minutes), stirring occasionally. Throw in the garlic, stir and cook for about 3 minutes or until garlic begins to soften. Add broth and sun dried tomatoes, reduce heat to low, scrape the bottom of the pan and reduce liquid until vegetables are nice and stewed (about 15-20 minutes). Season to taste with salt and pepper and serve topped with fresh basil.
Serves 4 with leftovers – and you WANT leftovers as this dish tastes better and better the longer it sits.
Andy - September 2, 2007 at 2:07 pm
This includes just about everything I picked up at the farmers market today. Sounds very good. maybe I will add some of the corn I have too.
Katiez - September 2, 2007 at 3:55 pm
And, the best thing, when you make it you have leftovers for a few days – to have with rice, pasta, more bread…more wine…
SeeC - September 2, 2007 at 5:30 pm
Fabulous. Very inviting too
anh - September 2, 2007 at 6:49 pm
lovely way of using leftover sundried tomatoes. (I have some sitting in the fridge). You really live up to your name! 😀
Cara - September 2, 2007 at 9:46 pm
Oh how I love eggplant – and I’ve a big one to use up right now! thanks for the inspiration 🙂
Cynthia - September 2, 2007 at 11:09 pm
The eggplant is what backs me away from this dish 🙁 I’m not a big eggplant fan.
Meeta - September 3, 2007 at 3:00 am
Lovely idea to use sun-dried tomatoes. Funny thing is I made ratatouille this weekend too. LOL!
The Leftover Queen - September 3, 2007 at 10:49 am
Hi Andy! Yes, I think corn would be wonderful with this dish – potatoes and green beans are a great addition as well!
Yes, Katie! There are wonderful ways to use up ratatouille leftovers!
SeeC! Thanks!
Anh! Thank you! I appreciate it, I try my best to live up to the name.
Hi Cara, let me know what you think! I love eggplant too!
Really Cynthia? I never would have guessed. 🙂
Well Meeta, I guess great minds think alike!
lia - September 3, 2007 at 11:07 am
i was fallin in love with ratatouille since iam seeing the movie, thanks for the recipe Jenz am going to make this on next weekend 😀
Sylvia - September 3, 2007 at 2:33 pm
I love the idea to add sun dried tomatoes.Next time that I make I will remeber.
Valli - September 3, 2007 at 2:43 pm
Using sundried tomatoes is a novel idea Jenn. It will add such an intense flavour to the ratatouille. I have once again nominated you for an award if you would care to check it out sometime. You are always so helpful to me!!!!I love your ideas and creativity!!!!
The Leftover Queen - September 3, 2007 at 3:29 pm
Hi Lia! Great! Let me know how it turns out!
Sylvia! Yes, let me know how it works for you!
Thanks so much Valli! You don’t know how much I appreciate this! It really means a lot. Thank you.
Jeni - September 3, 2007 at 7:45 pm
This is going on my “must make before summer is over” list. Yes, it is a scarpetta kind of dish!
TBC - September 4, 2007 at 11:43 am
Your dish looks great!.I’ve never been a fan of eggplant but I like the way you have used it here.
Deb - September 4, 2007 at 1:41 pm
I am a tomato freak! I have to have them every single day in something. I like your addition of sundried. I am not a fan of eggplant so I may sub some other squashes. I know, how can I not like eggplant, but…oh well. They always feel slimy in my mouth! I may have to participate in your next joust! Sounds fun and I look forward to checking out this month’s group!
Adriana - September 4, 2007 at 3:39 pm
Hi Jenn!!
Check mi blog Madeleine Cocina, please!!
I nominated you for the Award: Premio Blog Solidario. It’s an award for the blogs that help each other. And you help many, many blogs with the Foodie Blogroll!
Regards!!!!
prajusha - September 4, 2007 at 7:50 pm
hi,
this looks nice.
The Leftover Queen - September 4, 2007 at 9:58 pm
Hi Jeni! It really and totally is!
Thanks TBC! I hope you try it and change your mind about eggplant!
Hi Deb! So many eggplant dislikers around these parts! I am shocked! 🙂 I look forward to seeing you in the next joust – hopefully eggplant will not be one of the ingredients!
Thanks Adriana! I will go check it out! I so appreciate the thought!
Hi Prajusha! Thank you so much!
Rosie - September 5, 2007 at 9:53 am
Your dish looks “Delicious” will have to try your recipe out soon and I love egg plant 🙂
Sefa - October 2, 2007 at 5:53 pm
Wow! what a surprise!!
I just finished watching Ratatouille and now I found the recipe here. For sure I’ll try this one. Thanks Jenn for sharing the recipe. I’ll let you know the result.
The Leftover Queen - October 2, 2007 at 9:18 pm
Great Sefa! Can’t wait to hear how you liked it!