Ingredients: |
Ingredients: 1 lb eggplant peeled (or part-peeled in striped pattern), and cut into 1-inch piece
Kosher salt
Extra virgin olive oil
1 medium-sized yellow onion finely chopped
1 red bell pepper stemmed, seeded, and cut into 1-inch pieces
1 green bell pepper stemmed, seeded, and cut into 1-inch pieces
6 garlic cloves peeled, and minced
2 lb vine ripe tomatoes chopped
2 zucchini halved length-wise, then cut into ½ inch pieces (half moons)
½ cup red wine
2 sprigs fresh thyme
1 teaspoon black pepper
1 teaspoon sweet paprika
1 teaspoon dried rosemary
1 tablespoon sherry vinegar
3 tablespoon chopped fresh basil
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Directions: |
Directions:Place eggplant pieces on a baking sheet. Sprinkle liberally with salt. Leave for 20-30 minutes as the eggplant sweats out its bitterness. Rinse in a colander and pat dry to remove water and excess salt.
In a large heavy pot or Dutch Oven, heat 2 tablespoon extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt (I used 1 teaspoon)
Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
If you have the time, allow the ratatouille to rest in its warm pot for 1 hour or so before serving. This will allow the flavors to settle and deepen beautifully. You do not need to heat before serving, ratatouille is great just warm.
To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side.
Make Ahead: You can make Ratatouille ahead and refrigerate in a tight-lid container (preferably not plastic) for 4 days or so. Take it out a while before you are ready to serve it. Warm it through over gentle heat or just bring it to room temperature.
Freezing: You can freeze ratatouille. Thaw overnight in the fridge, and again bring out a while before you serve and only warm over gentle heat or bring to room temperature. If, as a result of freezing, you find the texture to have softened too much, you can puree and serve ratatouille more as a creamier soup with a drizzle of extra virgin olive oil. |
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