Ratatouille

This is a recipe for something which I call ratatouille but which probably has nothing to do with real ratatouille.  I’m sure real ratatouille is far more complicated than this, but I like to keep things simple (and tasty).  So here goes:

I'm never sure how best to chop these.
I’m never sure how best to chop these.
  • 2 large sausages of your choice (optional)
  • 1 large Onion, diced
  • 1 Eggplant (or aubergine for you UK folks), diced, salted and left to sit for a while then rinsed.
  • 2 medium Zucchinis (that’s courgettes for the UK), sliced however you like
  • 2 bell Peppers (I like to use orange and yellow to add color), sliced however you like
  • 3 large Tomatoes, chopped
  • 2 large cloves of Garlic, smooshed (hee!)
  • 1 vegetable bouillon cube
  • Salt, pepper & other seasoning you might like (I use oregano)
  • Gnocchi (to serve)

Here’s how you do it:

  1. Slice open the skin of the sausage, squeeze out the meat and in a large pan, cook it until browned on medium heat.  Remove from the pan and set aside.  (I like to leave the grease from the sausage in the pan for extra flavor.)

    Brown it up nice an' good.
    Brown it up nice an’ good.
  2. Add some olive oil to the pan and warm it up on medium heat.  Add the onion and cook until translucent (they say about 5 minutes).
  3. One by one, add the eggplant, zucchini, peppers, tomatoes and garlic.  Let each cook a little before adding the next.  (Note: some people like to cook the garlic with the onion at the beginning, but by adding it towards the end with the tomato, you make the flavor more intense.  Just sayin’.)
  4. Chop up the veggie bouillon cube and mix it in well.  (I recommend using the cube and not broth because the veggies will produce a lot of juices and you don’t want it to be too wet.)Photo 2013-02-18 14 23 18
  5. Add the sausage back in, get it nice and bubbly.  Then lower the heat, cover and let it bubble away (stirring occasionally) for 15 to 20 minutes.  Once done, season to taste.
  6. In the meantime, boil some water and salt it generously.  Throw in the gnocchi to cook until they pop up and float in the water (about a minute or two).  Drain and serve with your delicious ratatouille-type dish!

As I said, it might not really be ratatouille, but it’s delicious in any case!  Thanks to my friend Maura for teaching me this recipe oh so many years ago now.

Bon appétit!  (Yes, I did just say that in a Julia Child voice in my head).

Jane

The Brain In Jane works mainly in the rain. It's always raining somewhere. Find me on Twitter, Google+, and Pinterest.

3 thoughts to “Ratatouille”

  1. Yum! Love ratatouille, but I’ve never had it served with gnocchi. I love that idea! Definitely going to have to try this. Thanks, Jane!

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