Ratatouille
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La Belle Cuisine - More Appetizer Recipes

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Red, Orange and Yellow Bell Peppers on
Display in a Venice Market
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Gipstein, Todd
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Ratatouille Dip

A 1- to 1 1/4-pound eggplant
2 tablespoons olive oil plus additional
for coating eggplant
1 medium-large onion, chopped
fine (about 1 1/2 cups)
2 garlic cloves, minced
2 medium red bell peppers, chopped
fine (about 1 1/2 cups)
1 medium zucchini cut into 1/2-inch dice
1 medium yellow squash, cut into 1/2-inch dice
1 1/2 tablespoons minced fresh thyme leaves
1/2 cup finely chopped seeded vine-ripened
tomato or drained canned tomatoes
2 tablespoons finely chopped fresh parsley
Accompaniment: thin slices of French
bread, toasted, or crackers

Preheat oven to 400 degrees F. Prick the eggplant in 3 places and coat
lightly with additional oil. In a shallow baking dish roast the eggplant in
middle of oven, turning once, 1 hour, or until collapsed and soft, par-
ticularly at the stem end. Cool eggplant slightly and halve lengthwise.
Scoop out flesh into a bowl and cool. Discard the liquid that accumu-
lates in bowl. Purée the eggplant in a food processor .
In a large heavy skillet cook onions in 2 tablespoons oil over moderate
heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add
bell peppers, zucchini, yellow squash, thyme, and salt and pepper to taste
and cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomato
and cook, stirring, 3 minutes.
In a bowl stir together eggplant purée, vegetable mixture and parsley.
Season with salt and pepper to taste. Dip may be made 1 day ahead and chilled, covered. Serve dip at room temperature with toasts or crackers.
Makes about 2 cups.

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Ratatouille Riot
 

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