A Mexican "inspired" Ratatouille
8-10 large peeled* coarsely
chopped vine-ripened tomatoes
2 regular, or 4 Japanese (I prefer these) eggplants in one inch chunks
4 zucchinis (not overgrown) or 2 zucchini 2 yellow summer squash cut in one inch slices
1 green pepper,cut into 1/2 inch strips
1 red pepper, cut into 1/2 inch strips
2 sweet white onions,sliced into thin strips
10-12 cloves of garlic, sliced
2 or 3 fresh Jalapeno chiles, seeds and stems removed,
chopped fine (use 3 or more, if you like things spicy)
3/4 lb. mushrooms, cut in halves
1 cup chopped fresh cilantro
olive oil (please, please a good virgin
one)
salt
pepper
In a large heavy pot, heat olive oil and sauté garlic and onion very
slowly for 8 to 10 minutes or until soft and translucent. Add tomatoes, peppers, chiles,
eggplant and cook uncovered over medium heat for 20 minutes, stirring occasionally. Add
squash and mushrooms; mix in and cook 10 to 12 minutes more or until squash chunks are
just tender, stirring occasionally to blend. When done, add cilantro, then salt and fresh
ground black pepper to taste. Let cool to allow flavors to blend. Heat slowly to serve and
top individual servings with freshly grated cheese if desired.
* Peeling tomatoes: cut out the stem
cores; drop the whole tomatoes into boiling water for 1-2 minutes. Drain in a collander.
The skins will slip right off.
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