Ratatouille

What I find most interesting about Ratatouille is that it is percieved as another peasant dish.  It is a vegetable stew and was traditionally made from vegetables from the garden found in provincial French households.  As soon as I hear peasant food mentioned, I automatically think cheap, fillings and very tasty.

After studying a few Ratatouille recipes I decided to give this one a crack and set off to the supermarket in seach on ingredients.  After quite a shock at the cost, which I thought would be much lower, I decided that this was now a treat, raher than a staple.  However, on reflection maybe it could be a seaasonality thing with the prices.

This bears some more thought and investigation.

Makes 8-10 side dishes.

Ingredients

800 grams tinned whole tomatoes in paste
8 large garlic cloves, sliced thinly
20 fresh basil leaves
1 cup, plus 2 tablespoons extra virgin olive oil (or bran oil)
800 grams eggplant diced into 2cm cubes
2 1/4 teaspoons salt
600 rgams red onions, quartered lengthways, sliced finely
4 assorted colour bell peppers, cut into 2cm pieces
800 grams zucchini, quartered lengthways, cut into 2cm lengths
1/2 teaspoon black pepper, ground

Read More http://www.epicurious.com/recipes/food/views/Ratatouille-108350#ixzz1aA2GCT00

Coarsely chop tomatoes and transfer to a 5 litre heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes.

Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes.

Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.

While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

I found the recipe here.