Tian

Course: Side Dish
Cuisine: French
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6

INGREDIENTS
CLASSICAL RATATOUILLE
  • 1 Sweet Onion- Large cut
  • 1 Large Red Bell Pepper- Large Cut
  • 3 cloves of garlic finely chopped
  • 1 leave Eggplant peeled and cubed you may the skin on if you prefer
  • 2 Zucchini –sliced
  • 20 ounces of crushed tomato or 3 large tomatoes chopped
  • Extra Virgin Olive Oil
  • Sea salt to taste
  • Fresh Ground Black Pepper to taste
MEDITERRANEAN ROASTED RATATOUILLE
  • 1 Sweet Onion- Large chop
  • 1 leave Head of Garlic peeled the cloves whole
  • 1 leave Eggplant the skin on and cube
  • 1 Zucchini –sliced
  • 1 Yellow Squash – sliced
  • 1 leaves Fennel Bulb –sliced the bulb and some of the stalk add the as seasoning
  • 1 Large Bell Peppers your choice of color -sliced
  • 6 Stalks celery -sliced
  • 1 Pint of Grape Tomatoes
  • 3 Sprigs fresh rosemary
  • 3 Sprigs fresh thyme
  • Extra Virgin Olive Oil
  • Sea salt to taste
  • Fresh Ground Black Pepper to taste
INSTRUCTIONS
CLASSICAL RATATOUILLE
  1. In a large saute pan over medium high heat add olive oil and allow to heat
  2. Add peppers, onions and garlic and saute for 1-2 minutes
  3. Add eggplant and season with salt and pepper and allow to cook for 10-15 minutes, or until the eggplant is beginning to look cooked.
  4. Add zuchinni and saute until it appears to be slightly cooked (about 5 mins)
  5. Add crushed tomatoes, turn down heat to a simmer and allow mixture to cook for 15-20 minutes or until the eggplant is fully cooked.
  6. You want the vegetables to be soft but not mush
  7. Reseason as needed and serve over chicken, fish, pasta or simply as a side dish.
MEDITERRANEAN ROASTED RATATOUILLE
  1. Preheat oven to 350
  2. Wash and cut the vegetables in a variety of shapes and sizes but try t0 keep them bite size.
  3. Rinse the herbs.
  4. Combine everything in a large bowl with enough olive oil (about 2 Tbsp) to coat the vegetables, add the salt and pepper and mix well. Place them in an ovenproof dish. Cover the dish with foil and bake for 45 minutes
  5. At this point the vegetables should be cooked but not colored, and there should be cooking juices at the bottom of the pan.
  6. Remove the foil and bake for another 30-45 minutes, keeping an eye on the progress until the cooking juices have mostly evaporated and the vegetables have taken on a nice roasted aspect.
  7. Remove the sprigs of herb and serve immediately, or at room temperature.