This ratatouille is after the French version, but following
my own heart and the basket of garden goodies he brought up for me. I no longer
resent the garden produce he brings to the table. It actually boosts my
creativity. Food just happens when time is right.
There is a problem with traditional French and Greek
ratatouille [in Greece
it’s called mousaka]. There is way too much eggplant and zucchini in the dish
and the eggplants are already mushy and brown before they get into the pot. So if
the recipe starts out “Toss with salt, let stand for 30 minutes and drain” forget
it. Modern eggplants are no longer bitter so stop ruining them! After all that they
are cooked to a soggy mess. “Cook eggplant and zucchini for 15 minutes or until
tender" is just making mush! My ratatouille, on the other hand, is always perfect, always delicious.
FRESH BEAN RATATOUILLE
3 Tbsp olive oil
1 medium onion, finely chopped
salt to taste
2 cups of two coloured fresh green beans, chopped
3 cups baby Roma tomatoes, in whole
1-1/2 red bell peppers, chopped
1-1/2 tsp sugar
2 large garlic cloves, well pounded
1 skinny egg plant, sliced
1/2 medium sized zucchini, chopped
fresh basil and parsley leaves to taste
1 tsp black peppers, coarsely crushed
- In a deep skillet sauté the onions on oil until translucent.
- Add the green beans, tomatoes and bell peppers.
- Season with salt.
- Slowly sauté until the tomatoes break down and a nice sauce develops.
- Stir in the sugar to neutralize the acidity of the tomatoes. The taste should be mild, but not sweet.
- Stir in the garlic and simmer for a couple of minutes.
- Add the eggplant, zucchini, fresh basil and parsley leaves and give it a stir.
- Bring it back to a slow simmer.
- Season with the black peppers and cover.
- Remove from heat and put it aside for 20 minutes. Do not lift the lid, the egg plant and the zucchini will soften in the residual heat.
- Reheat and serve.
- Never at any time allow the ratatouille to hard boil.
