> hey what's for dinner mom?: Just Another Meatless Monday #82 Ratatouille

10.30.2011

Just Another Meatless Monday #82 Ratatouille

Hey What's For Dinner


It's been a long time since writing about Ratatouille, the stew not the movie, and I discovered I love eating it as much now as I did almost 3 years ago. Why has it been so long since I made Ratatouille? I don't really know why, but the hiatus is over, ratatouille consider yourself warned, it is so on. I like mine long simmered on the stove, each vegetable still tasting of itself but also just starting to meld with the other flavors.  You can also bake it in the oven but I love to have big pot of something simmering on the stove, especially on days like today when it snows for the first time, it's comforting. I usually serve Ratatouille over some hearty polenta, so perhaps in the last 1/2 of cooking you may want to whip up a pot?

Ratatouille

1 eggplant
2 TBSP of oil
1 onion
2 cloves of garlic, crushed and chopped
1 pound assorted mushrooms
1-2 green peppers
1 can of fire roasted tomatoes
1 26 ounce box of Pomi crushed tomatoes
1 bay leaf
1-2 teaspoons of herbs de Provence, or appropriate amounts of fennel, basil, savory and thyme
1 teaspoon salt +more as needed
1-2 cups of water, as needed
2 zucchini

wash or otherwise clean all vegetables
slice the eggplant into rounds, salt it and then place in a large bowl of water to soak for at least 15 minutes to remove the bitterness, I have found that you can simply peel most eggplants to remove their bitterness
meanwhile heat the oil in a large dutch or french oven
chop the onion and saute for 5 minutes
add the garlic
roughly chop the mushrooms into the pot
seed and chop the peppers and then add them too
add the tomatoes and bring to a simmer
add the herbs and the salt
thoroughly rinse the eggplant and chop into one inch cubes, add them to the pot
cover, reduce heat to low and simmer for an one to two hours
add water if your sauce reduces too much
cut the zucchini lengthwise and then into half circles
add them and continue cooking for at least 1/2 hour until they are done but not mush
taste and add salt as needed
serve over cooked polenta, over with a good wedge of bread to enjoy the veggies with



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Peace and Love--


8 comments :

  1. This is going to sound wierd, but I love your soup spoon!! Did you get it locally?

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  2. Hi,
    I shared my Grain-Free Fried Chicken. I hope that not considered meat!

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  3. I love ratatouille and your version looks and sounds wonderful - I like the herbs you have used in it. Thank you for sharing it and for hosting.

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  4. I love ratatouille and make it quite often. I never thought of serving it over polenta but that sounds yummy too! Thanks for hosting!

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  5. I just had two eggplants and I am wondering why I didn't make ratatouille. It sounds scrumptious.

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  6. I believe we got it at Habitat in Anchorage--I love the set, oh the knife is great too!

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  7. This sounds so delicious I can practically smell it (oh smell-o-vision, where art thou?) but I would have to replace that eggplant with...anything. I simply cannot bear the stuff. So what do you think would be a good replacement?

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  8. Winter's here. So is the need for stew and soup. Hope your snow isn't sticking around, at least not yet.

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