Ratatouille from Bistro Patois

  I have always liked the concept of ratatouille (kind of like the concept of short ribs) but end up disappointed with the taste and texture (again like short ribs), especially if there is an over abundance of peppers in the pot.  That was until I had Chef Penn’s version.  In fact until now I never even consider making it, which is stupid considering that this time of year, all of the ingredients (zucchini, eggplant, tomatoes, onions and eggplant) are at peak season right now and available from our local farmer’s markets. 

  What also appeals to me with this revived version is it’s versatility.  Chef Penn served it with Lamb; you could use it as a sauce for pasta, or as a topping for a baguette.  Either way, you will not be disappointed on this new take of a wonderful French classic!

Serves 4

Ingredients

1 medium sized yellow squash, cut ½ inch thick

1 medium sized zucchini, cut ½ inch thick

1 medium sized eggplant, cut ½ inch thick

1 vine ripe tomato, medium dice

1 large yellow onion, large dice

Canola oil

2 cups chicken stock, light sodium

3 tablespoons olive oil

3 large basil leaves, cut into chiffonade (see It’s All Delicious notes below)

Salt and cracked black pepper to taste

Preheat oven to 350°F.

In a large oven proof dish, drizzle vegetables with canola oil and season with salt and pepper.  Roast in oven until beginning to caramelize – about 25-36 minutes.  Pour chicken stock over vegetables and cover with aluminum foil.  Reduce oven temperature to 325°F and braise for 20 minutes.  Drain vegetables and return them to pan. Let cool completely to develop the flavors.  Drizzle with olive oil, sprinkle basil leaves over and season with cracked black pepper. Serve as a side dish and definitely with a wonderful crusty baguette.

It’s All Delicious notes:  A chiffonade cut is basically cutting in long thing strips.