KCB 5.8: French Braised Summer Vegetables (Ratatouille)
French Braised Summer Vegetables (Ratatouille)
This is my version of the famous French vegetable medley of eggplants, zucchinis, red and green peppers, and tomatoes so popular in Provence. The eggplants are first rubbed in salt to remove their bitterness (degorging). Serve Ratatouille cold with crusty soft sesame bread rolls, or hot with fluffy yellow rice.
• EGGPLANT DEGORGING TIME: 30 minutes
• PREPARATION AND COOKING TIME: 30 minutes
• YIELD: Enough for 4 to 6 persons
• PREPARATION AND COOKING TIME: 30 minutes
• YIELD: Enough for 4 to 6 persons
• 2 medium eggplants, cut into 2 1/2 cm (1-inch) cubes
• salt for degorging
• 1/2 cup (125 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 large red pepper and 1 large green pepper, cored, seeded,
and cut into long strips about 1 1/4 cm (1/2-inch) wide
• 4 medium zucchinis, cut into 1/2 cm (1/4-inch) slices at an angle (bias cut)
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 4 medium tomatoes, peeled and cut into eighths
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) chopped fresh parsley
• salt for degorging
• 1/2 cup (125 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 large red pepper and 1 large green pepper, cored, seeded,
and cut into long strips about 1 1/4 cm (1/2-inch) wide
• 4 medium zucchinis, cut into 1/2 cm (1/4-inch) slices at an angle (bias cut)
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 4 medium tomatoes, peeled and cut into eighths
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) chopped fresh parsley
1. To degorge the eggplants: place the eggplant cubes in a colander, sprinkle with salt, and let sit for about 30 minutes. Rinse thoroughly. Drain and pat the eggplants dry with paper towels.
2. Heat the olive oil in a large saucepan over moderate heat. When the oil is hot, add the asafoetida and fry momentarily. Add the eggplant cubes and saute, stirring often, for 3 minutes. Add the peppers, zucchini, and black pepper; cover and cook gently without any water for about 15 minutes or until the zucchinis, peppers, and eggplants are tender (if the vegetables stick, add a little water). Add the tomatoes and cook only until they warm through. Add the salt and parsley and mix well. Serve hot or cold.
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