French: Ratatouille

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 8)

Vegetables:

• 1 Japanese eggplant, thinly sliced
• 1 yellow squash, thinly sliced
• 1 zucchini, thinly sliced
• 4 roma tomatoes: slice the center into thin slices, dice the end cuts
• Grated parmesan cheese and fresh edible flowers* for garnish (optional)

Vinaigrette ingredients:

• ½  cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon Italian seasoning
• 2 tablespoons garlic powder
• ½ tablespoon ground black pepper
• 2 teaspoons salt

Sauce ingredients:

• ½ cup olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• ¾  cup red wine, divided
• 2 tablespoons tomato paste
• 2 tablespoons dried basil
• Salt and pepper to taste

Procedure:

1. Preheat oven to 375°
2. Slice the vegetables, set aside grouped by color
3. Make the vinaigrette dressing: combine olive oil, balsamic vinegar, Italian seasoning, garlic powder, ground black pepper, salt; mix thoroughly
4. Combine sliced eggplants, yellow squashes, zucchinis, and dressing in a clear plastic bag; shake until vegetables are coated with dressing; set aside
5. Make the sauce: saute yellow onion in 2 tablespoons of olive oil until soft
6. Add the minced garlic, saute briefly (about 1 minute)
7. Add ½ cup red wine and tomato paste, stir (add additional wine as needed for consistency)
8. Add the diced tomato ends and cook for for another 2 minutes
9. Season with salt and pepper to taste
10. Stir in the dried basil
11. Pour sauce into large round baking dish; spread evenly
12. Arrange dressed vegetables and tomato slices in alternating patterns (for example: eggplant, tomato, zucchini, squash) on top of the sauce from the outer edge to the middle of the pan
13. Season with salt and pepper
14. Bake for 30 minutes or until the vegetables are softened
15. Garnish with grated parmesan cheese and edible flowers* if desired

*subject to seasonal availability - may substitute tomato-skin flower w/fresh basil to be demonstrated in class