Ratatouille

 

Ratatouille is not a dish I grew up eating but at some point I got my heart set on trying this delicious, fresh flavor combination.

Next thing I knew I had spent a few hours comparing endless recipes and finally came up with a basic mix that sounded standard and simple.

Although ratatouille is a very traditional dish, I've experimented with flavors over the years and like mine the best when it includes savory flavors of bay, thyme, and marjoram, in addition to some capers and a splash of white wine.  For this meal I ate it with a quick "risotto" but it is also delicious with a herb-roasted chicken!

Ratatouille with Creamy Rice

Ingredients

For the Ratatouille

• 1 small eggplant
• butter as needed
• 1 sweet onion
• 4 cloves of garlic
• 3 small zucchini
• 1 red pepper
• 3 bay leaves
• 2 t thyme
• 1 t marjoram
• 2 t red pepper flakes
• 2 t salt
• 1 t black pepper
• 1 28-oz can of diced tomatoes, with juice
• 1 T capers
• a splash of white white

For the rice

• 1 c brown rice + 2 c water + 1 T butter + pinch of salt
• 1 large handful of spinach, chopped
• 2 T goat cheese + 1 t horseradish
• salt and pepper to taste

Combine

For the Ratatouille

1. Dice your eggplant, sprinkle generously with salt, and set aside in a large container for 20-30 minutes.
2. While you wait chop up the red pepper, onion, zucchini, and garlic.
3. Juices will have released from the eggplant - drain them off, rinse the salt off the eggplant, then pat dry.
4. In a large pot, heat a few tablespoons of butter over medium heat.  Drop the onion in and saute for 5 minutes until they are starting to turn translucent and yellow.
5. Add the garlic and saute for another 2 minutes.
6. Add the eggplant and saute for 5-7 minutes, until the pieces start turning from white to a golden yellow.
7. Add the red pepper, zucchini, bay leaves, thyme, marjoram, red pepper, salt, black pepper, and white wine if including or more butter if not.  Cook for another 5 minutes until the zucchini and pepper are softened.
8. Add the tomatoes and capers and simmer over low heat for 20 minutes.
9. Add salt and pepper to taste then enjoy over the rice!

For the Rice

1. Rinse the rice then add to 2 cups of boiling water with a pinch of salt and tablespoon of butter.
2. Boil the rice over high heat until the water starts to become level with the rice, then reduce the heat to medium low and continue to simmer, stirring occasionally.
3. Add more water as needed and continue to stir gently.
4. When the water is reduced almost all the way stir in the spinach, horseradish goat cheese, and salt and pepper to taste until spinach is wilted.
5. Remove from heat and enjoy!