Epicurious Ratatouille

Ratatouille by Epicurious

This recipe was outstanding. Nothing says Summertime like fresh from the garden squash, zucchini, onions and Eggplant! I was fortunate enough to have all of this on hand on Saturday night and guess what I made for dinner? A Blackened Tuna Steak and Ratatouille by Epicurious. And were we spoiled. It was Five Star for sure! It was so easy too. Basically once everything is chopped, it's cake from there on. Since I was Twittering with one hand and stirring with the other, my Twitter friends were asking for the great and successful recipe. As promised, here it is!:

Ratatouille by Epicurious

2 1/2 lb tomatoes (4 large)
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 tablespoons extra-virgin olive oil
2 lb eggplant, cut into 1-inch cubes
2 1/4 teaspoons salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
1/2 teaspoon black pepper

Garnish: Parmigiano-Reggiano shavings and fresh basil

preparation

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.

While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

Cooks' note:
·Stew can be made 2 days ahead and chilled, covered. Bring to room temperature or reheat before serving.

Carolina Mama's Note:
This was such an easy, natural and healthy recipe. It was super Tasty too so I hope you'll give it a try and Enjoy the benefit of summertime prouce. Join Jen @ Beauty and Bedlam for more Tasty treats. Hope you enjoy! It was divine with the Blackened Tuna Steaks. Let me know if you give it a try.

What are your favorite sides with Tuna Steak? What are your favorite recipes for fresh veggies?

Warmly,