Vegetables - Alan's Cookbook

Ratatouille
This classic country French dish is often served, and seldom
gotten right. The key is to not overcook anything, and to not let it
sit. Simple, huh?
Eggplant
Whole or canned whole
tomatoes
Bell peppers
Onion
Garlic
Parsley
Thyme
Olive oil
Salt and pepper
Optional
Sausage
Fresh bay leaves
Basil
Do not prepare ratatouille ahead—it should be
prepared in such a way that it is ready when all
your guests are already sitting down.
Most of the quoted 45 minute cooking time is
taken up with salting the eggplant. Things go
very fast once that’s done.
Salt and rinse the eggplant as on page 73. Cut
into generous cubes or strips.
Deseed and cut the bell peppers up into large (1/
2” x 1 1/2”) julienne strips.
Cut the tomatoes into generous size pieces.
Mince and fry the onion, garlic and herbs in olive
oil, gently, until translucent. Set aside.
Fry the eggplant pieces in very hot oil for 5
minutes. Add the pepper pieces. As everything
starts to get just done, add the tomatoes and the
onion/herb mirepoix. You may want to reduce the
heat a bit at this point. Cook until the tomatoes
are just warm, season to taste and serve immediately.
If you want to include sausage, mince the bay
leaf and basil and combine with the sausage. Fry
them separately and serve on top of the
ratatouille.
Serves 6
Cooking time: 45 minutes
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