by Paul Cormier, Salamanders of Kemptville
‘Tis the season for fresh vegetables right out of your garden. And Ratatouille (the dish, not the movie) is a great way to enjoy the freshness of your produce and also strike a blow for your health (you know, the Mediterranean diet plan). This recipe with a fancy name is actually very simple and a great way to enjoy the tastes of the fall harvest. I would pair it with a cold un-oaked Chardonnay or any other dry white that suits your fancy. Enjoy!
Ratatouille Provençale Ingredients:
2 tablespoons of butter
11⁄2 cups onions, chopped
11⁄2 cup cherry tomatoes cut in halves
1 cup diced green bell peppers
2 cups eggplant diced
1 tablespoon minced garlic
1 cup zucchini squash, diced
1 can (15 oz) chickpeas, rinsed
1⁄2 cup fresh basil
1⁄4 cup yoghurt, preferably Greek (more to taste, if you wish)
Provençal spices (available in the spice section of most grocery stores; they are heavy with Rosemary and Thyme)
Preparation:
- Heat the butter in a saucepan over medium-high heat. Add the onion and cook till softened.
- Stir in the tomatoes, eggplant, zucchini, chickpeas and spices and cook for a couple of minutes.
- Add enough chicken stock to cover and bring to a boil.
- Reduce and simmer partially covered until the eggplant is tender, 12 to 15 minutes. Serve over white rice. Top with chopped parsley.
Note: To add meat, use cubed chicken, lamb, or pork. For fish, add cubed salmon. All should be lightly sautéed in Provençal spices prior to folding into the ratatouille.
Some folks have been kind enough to note some discrepancies in past recipes. I always appreciate your feedback and help, so keep your mails coming, folks. Continue to contact me at pcormier@ranaprocess.com.
