Classic Ratatouille with a Twist
I made this delicious ratatouille recently and thought I would share it. I almost forgot how nutritious and simple ratatouille can be! Serve piping hot with some parmesan cheese scattered on top and pair with a glass of crisp white wine.
This is easy and can be served hot or at room temperature, as an appetizer on toasted bread with a drizzle of olive oil or as a side dish.
1 medium size eggplant
2 small zucchini’s
1 red onion
1 white onion
3 cloves of garlic
2 pints of cherry tomatoes
1 ½ pound of mushrooms (which ever kind you like. We used button and crimini)
1 tsp red pepper flakes
1.4 cup of olive oil
salt and pepper
3 sprigs of parsley
Peel the eggplant and slice into one inch round pieces and then slice further into irregular shapes. Slice the two zucchini’s into one inch rounds. Place both vegetables in a colander over a bowl and sprinkle generously with salt. Allow to drain for at least 30 minutes. Remove the eggplant and zucchini from the colander and pat dry. While the eggplant and zucchini are draining slice both the onions. Slice the onions in half lengthwise (if you leave the root in tact in makes slicing the onions easier) and slice the garlic cloves. Slice the mushrooms and set aside. Preheat oven to 400 degrees.
In a large skillet heat 1/3 of the olive oil. Add half the eggplant, zucchini and mushrooms to the pan and brown on all sides. Remove from the pan and place on paper towels to drain, add another 1/3 of olive oil and repeat with the remaining half of the vegetables. Remove from the pan
Add the last 1/3 of the olive oil. Add the onions and garlic and cook until the garlic starts to become fragrant. Add the vegetables back into the pan and add half the tomatoes and cook until they start to burst. Add the remaining tomatoes to the pan and do not stir them into the mixture
Place, uncovered, into the oven for 20 minutes.
Remove from the oven, sprinkle some fresh parsley and serve.