Feb 122013
 

I think ratatouille is such a great addition to a meal. Although, tonight I am using the ratatouille as a filling to Crepes. Check out tomorrow how I plan to use the leftover ratatouille as an appetizer inspired by my recent trip to San Sebastian.

Ratatouille

Ratatouille

 

4 Cups of Matchstick Pieces of Eggplant ( About a half an Eggplant)

4 Cups of Matchstick Pieces of Zucchini ( about 1 1/2 Zucchini)

2 Small Yellow Onions sliced thinly

2 Red Bell Peppers Sliced into 1/4 inch slices lengthwise

4 medium size tomatoes seeded cut in half and cut into 1/4 inch slices lengthwise

5 Cloves of Garlic Chopped

2 Bay Leaves

3 Sprigs of fresh Thyme (Remove leaves from branches)

1 Tablespoon of chopped Flat Leaf Parsley

6 Tablespoons of Olive Oil

Salt and Pepper

In a large pot, (I used my Le Creuset dutch oven). With 1 tablespoon of Olive Oil a 1/4 of the chopped garlic, 3 tablespoons of water sauté the onions until cooked for 5-10 minutes. Remove the onions from the dutch oven and add the eggplant and zucchini with 1/4 of the garlic and 2 tablespoons of olive oil and and sauté for 3-5 minutes. Remove eggplant and zucchini from pan.  Now add with 1 tablespoon and 1/4 of the garlic the peppers and sauté for 3-5 minutes. Finally add remaining ingredients and the zucchini, eggplant, onions back into the dutch oven. Mix with a spoon until all well combines and let cook with a lid on low heat for 30 minutes. Ready to serve.

This goes great inside crepes, or as a side to really any meat or fish dish, and honestly I just like to eat it on its own. Tomorrow as I mentioned I will show you something to do with the leftover inspired by my recent travels to San Sebastian.

 

 Posted by at 5:01 pm

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