We were at a dinner event in San Francisco some years ago when I had ratatouille for the first time. Thankfully, the husband didn’t realize it had eggplant in it or he never would have eaten it again.
Of course I had to replicate what my friends claimed was the best ratatouille they’d had.
My two-step process may seem like overkill to you, but the trick is to get the veggies so melty and herb-infused that an eggplant hater can’t detect the texture and falls in love with the flavor. Simmering on the stovetop just doesn’t quite do it. —Roxanne Graham
What You'll Need
each: equal amounts of eggplant, zuchini, fresh tomatoes chopped into bite-sized pieces
each: equal amounts of red onion, red bell pepper chopped
each: equal amounts of Italian flat leaf parsley and basil
cloves of garlic, minced
18 oz. can of diced tomatoes
6 oz. can tomato paste
crimini mushrooms, chopped
Chop everything and combine the veggies (with the can of diced tomatoes) in a Big Deep Saucepan with the herbs (except the parsley). Cover and simmer until al dente.
Stir in the tomato paste and parsley.
Pour the whole mix into a deep baking dish. Cover with foil. Bake in 375 oven for about 35 minutes.
Uncover and sprinkle with parmesan. I like a lot. You decide. Bake until the parm is bubbling.