Monday, September 7, 2009

Food for Thought

I was recently inspired by the movie "Julie and Julia" (which, by the way, was excellent). For quite some time, I have wanted to improve my culinary repertoire as well as the overall health of my little family - watching that movie just gave me the push I needed to start trying out new recipes and recording it for myself and any others who might be interested.

My first attempt was today - Ratatouille - it's not just a movie!

Ratatouille
Serves 4 - 6
Total prep and cooking time: about 2 hours

2 medium eggplants, cut into 1" cubes
3 medium zucchini or other summer squash, cut into 1" cubes
2 Tablespoon olive oil
2 onions, diced
2 sweet bell peppers, roughly chopped
4 - 6 cloves of garlic, minced
2 - 3 large tomatoes, peeled and roughly chopped, juices reserved
1 Tablespoon fresh thyme
1 bay leaf
2 Tablespoons fresh basil
salt and pepper

Salt the eggplant cubes and set them in a colander to release their liquid for at least 30 minutes. Rinse off the salt and press the cubes against the counter top between two clean kitchen towels to get out as much moisture as possible.

Combine the eggplant with the zucchini and toss with 1 Tablespoon of the olive oil. Set aside.

Meanwhile, heat one tablespoon of oil in a dutch oven or deep sauce pan over medium heat. When the oil is hot, add the onions and a pinch of salt, and saute until the onion is completely translucent, about 10 minutes. Add the bell peppers and a pinch of salt, and saute until no longer crisp, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds.

Add the thyme, bay leaf, 1 teaspoon of salt, and the tomatoes with all their juices into the pot and stir to combine. Simmer for about 5 minutes until the tomatoes have started to break down.

Add the roasted eggplant and zucchini to the pot along with another teaspoon of salt, and simmer until the tomatoes and eggplant have almost completely broken down into a pulpy sauce. Salt and pepper to taste. At this point, you can serve immediately or allow to simmer until the vegetables have completely broken down.

Remove the pot from heat and stir in the basil. Serve hot or room temperature with a drizzle of good olive oil and an extra sprinkling of fresh basil.

*For even more depth of flavor, roast the red peppers and tomatoes before cutting.

Here are some pictures I took of the cooking process and the final product:





I had to take a video of the actual final product because the flash kept bouncing off of the steam coming off of it.




Ratatouille gets two thumbs up - even Cody liked it!!!




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