Ingredients
-
1 large round Eggplant
-
Sea Salt
-
2 tablespoons extra virgin Olive Oil
-
1 large white Onion
-
Pinch of Red Pepper Flakes
-
4 Garlic
-
3 large Tomato
-
4 plum Tomato
-
½ cup Water
-
2 tablespoons good-quality red wine
-
1 teaspoon good-quality balsamic Vinegar
-
1 teaspoon fresh Thyme
-
½ teaspoon crushed dried Rosemary
-
2 medium red Bell Peppers
-
2 medium Summer Squash
-
2 medium Zucchini
-
6 to 8 fresh Basil
-
Freshly ground Black Pepper
-
¾ cup grated Gruyere Cheese
Directions
Steps
|
1
Done
|
Place the eggplant dice on paper towels, and lightly salt. Let stand for 30 minutes to sweat. Mop up the moisture on the dice with more paper towels. |
|
2
Done
|
Heat a Lodge 12-inch cast iron skillet over medium-high heat. Add the oil, and swirl to coat the bottom of the pan. Add the eggplant, and cook, stirring a few times, until browned; remove from the pan, and set aside. |
|
3
Done
|
Add a little more oil, the onion, red pepper, and salt to taste, and cook over medium heat, stirring a few times, until the onion is softened and very aromatic, 7 to 8 minutes; don’t allow the onion to color. Add the garlic, and cook, stirring, for 2 to 3 minutes. Add the tomatoes, water, wine, vinegar, thyme, and rosemary, and season with salt to taste. Simmer, uncovered, until the tomatoes become very pulpy and have broken apart, 15 to 20 minutes. |
|
4
Done
|
Add the bell peppers, and cook for 5 minutes. Add the summer squash and zucchini, return the eggplant to the pan, season with salt, and cook over low heat, uncovered, until the squash and eggplant are softened, 15 to 20 minutes. |
|
5
Done
|
Stir in the sliced basil, taste for salt and pepper, then simmer, covered, for 15 minutes. |
|
6
Done
|
Sprinkle the Gruyère over the ratatouille while it’s still warm in the pan. Serve warm or at room temperature over lightly toasted French bread or naan. Leftovers can be wrapped well and frozen. |
