Monday, January 12, 2009

A ratatouille of my own



I really like Ratatouille. Ratatouille is one of those "recipes" that is just so me. Because it is less recipe, more concept. It is a general assembly of a certain group of ingredients, that end up something like a stew. While Julia Childs insisted on cooking her ingredients separately and then baking them all together and even the fabulous recipe I have been using from Karina's Kitchen and highly recommend, bakes all the ingredients. And I usually do, but on the particular day I was making this, I couldn't be bothered with that. The oven was occupied with baking a beautiful spaghetti squash and so I opted to throw vaguely what I could remember as the key ingredients in the pot and hope for the best. And of course, added Brussel Sprouts. I didn't measure anything, I didn't write it down but I have put together my recipe based on my remembered method (which means you may have to tinker with it, I will too! Sorry for the inexactness). Remember, when you make this precision is not the key, flavor is! Serve over baked spaghetti squash and kale!

Ratatouille

Ingredients:
2 tbsp. olive oil
½ large eggplant, cubed
2 large portabello mushrooms, cubed
½ white onion, diced
1 tbsp. chopped garlic
italian herbs
1 cup brussel sprouts, chopped
1 can diced tomato
2 tbsp. tomato paste
¼ cup balsamic vinegar
¾ cup mushroom stock
salt
pepper
¼ cup black olives, chopped

Directions:
In a large deep pot over medium high heat, bring the olive oil up until it ripples and add in the eggplant and mushrooms. Add more olive oil if the veggies soak it up too much. Saute for 4-5 minutes. Add in the onions, garlic and herbs and continue to saute, another 3-5 minutes. Add in brussel sprouts mixing to combine.

Add in the can of diced tomatoes (use tomatoes with green chilis if you want some kick) and the tomato paste. Bring to a simmer. Add in balsamic vinegar and mushroom stock. Salt and Pepper to taste. Simmer for as long as possible, until the sauce thickens. The longer you get to cook low and slow, the more the flavors combine and deepen. Add black olives just before serving.

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