Quick Ratatouille
From “Cooking in France,” by Pierre Franey, makes 6 servings. -San Antonio Express-News
Ingredients
1 (about 1/4 pound) eggplant
3 tablespoons olive oil
3 small zucchini, about 1 pound, trimmed and cut crosswise into thin slices
1 red bell pepper, cored, seeded and cut into 1/4-inch cubes
1 green bell pepper, cored, seeded and cut into 1/4-inch cubes
1 cup thinly sliced onion
1 tablespoon finely chopped garlic
6 ripe plum tomatoes, cored and cut into large cubes
2 sprigs fresh thyme OR 1/2 teaspoon dried thyme
1 bay leaf
Sea salt, to taste
Freshly ground pepper, to taste
4 tablespoons fresh basil, coarsely chopped
Directions
Cut eggplant into 1/4-inch cubes, without peeling it. (It’s OK, however, if you wish to peel it.) Heat olive oil in heavy skillet and add eggplant, zucchini and peppers. Stir continuously over high heat so pieces cook evenly, for about 4 minutes. Add onions and garlic and continue to cook.
Add tomatoes, thyme, bay leaf and salt and pepper to taste. Stir to blend and cook over medium-high heat about 10 minutes. Remove bay leaf. Just before serving, gently stir in fresh basil, reserving some to sprinkle over the top.
Remy’s Ratatouille
Who says rats can’t cook? Here is Remy’s ratatouille recipe, from the movie with the same name as the dish, courtesy of Thomas Keller, who calls it Confit Byaldi. unlike traditional ratatouilles, this recipe calls for layering vegetables in a spiral on top of a piperade. You could also layer the vegetables in stripes, if you find that easier. Makes 4 servings. -The Associated Press
Ingredients
Piperade (bottom layer):
1/2 red bell pepper, seeds and ribs removed
1/2 yellow bell pepper, seeds and ribs removed
1/2 orange bell pepper, seeds and ribs removed
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced, juices reserved
1 sprig fresh thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt
Vegetables:
1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds
1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds
1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds
4 Roma tomatoes, sliced into 1/16-inch-thick rounds
1/2 teaspoon minced garlic
2 teaspoons extra-virgin olive oil
k teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Vinaigrette:
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
Assorted fresh herbs (such as thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper
Special equipment: Oven-proof skillet
Directions
To make the piperade, preheat oven to 450 degrees. Line a baking sheet with foil.
Place pepper halves on baking sheet, cut side down. Roast until skins loosen, about 15 minutes. Remove peppers from oven and let rest until cool enough to handle. Reduce oven temperature to 275 degrees.
Peel peppers and discard skins. Finely chop peppers, then set aside.
In medium skillet over low heat, combine oil, garlic and onion and saute until very soft but not browned, about 8 minutes.
Add tomatoes, their juices, thyme, parsley and bay leaf.Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.
Add peppers and simmer to soften them. Discard herbs, then season to taste with salt. Reserve a tablespoon of the mixture, then spread remainder over bottom of an 8-inch oven-proof skillet.
To prepare vegetables, you will arrange sliced zucchini, eggplant, squash and tomatoes over piperade in skillet.
Begin by arranging 8 alternating slices of vegetables down the center, overlapping them so that 1/4 inch of each slice is exposed.
This will be the center of the spiral. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. All vegetables may not be needed. Set aside.
In a small bowl, mix garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over vegetables.
Cover skillet with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)
If there is excess liquid in pan, place it over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)
To make vinaigrette, in a small bowl whisk together reserved piperade, oil, vinegar, herbs, and salt and pepper to taste.
To serve, heat broiler and place skillet under it until lightly browned. Slice in quarters and lift very carefully onto plate with an offset spatula. Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape. Drizzle vinaigrette around plate.
Mizuna’s Ratatouille
From “Mizuna” by Frank Bonanno (chef/owner of the Denver restaurant of the same name) and Jill Zeh Richter. Bonanno adds deep-fried eggplant cubes and grilled eggplant slices when serving. Serves 6. -The Denver Post
Ingredients
1 tablespoon olive oil
1 large leek, cleaned and juilienned (white part only)
1/2 red onion, juilienned
2 cloves, garlic, minced
2 small zucchini, diced
2 small yellow squash, diced
1 28-ounce can diced tomatoes
1/4 cup basil chiffonade
1 teaspoon chile flakes
2 tablespoon butter
Salt and black pepper
Directions
Place olive oil in a large sauté pan over high heat. Add leek and red onion, reduce heat, cover and sweat the vegetables 8-10 minutes until tender. Add garlic and cook another 2 minutes. Add zucchini and yellow squash and cook until tender, 10-12 minutes. Add diced tomatoes and cook 5 minutes. Just before serving, add basil, chile flakes, and butter. Season with salt and pepper.
