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
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
In This Recipe
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.