Provencal Ratatouille

I salted, let sit for 30 minutes and rinsed these cubed squash and eggplant. Here they dry on a towel.

Ratatouille is a wonderful way to use summer vegetables. This recipe is different than my usual, long-cooked style. It calls for cutting summer squash and eggplant then salting it, letting it sit for 20-30 minutes, then rinsing and drying it. I’d never done that before and I think it must allow the dish to cook a little faster.

The onion and peppers cook first.

The onions and peppers saute in olive oil. It called for just sweet peppers but I added a poblano not only for the deep green color but also I wanted a bit of heat. They cooked for about 7 minutes. Then I added saffron with the prepared eggplant, garlic and squash.

Chopped garlic, julienned basil leaves

Everything simmers together.

The recipe said to cook it a few minutes but I don’t like undercooked eggplant so I cooked it about 10-12. It suggests deglazing the pan with Pernod and Voigner neither of which I had on hand, nor did I have any white wine so I splashed in some Mirin once and a couple splashes of water. Everything softened nicely.

It's a wonderful sidedish, hot or room temp.

At the last minute I added some seeded tomatoes and basil. And more salt and pepper. Oh it’s good.

About candied

Artist: painter, graphics, print and typography. Farm Fan: live on an organic produce farm, am dedicated to educating the public about the food they eat and what it takes to get it to their table. View all posts by candied

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