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Author Notes: 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
- 2-3 cups each: equal amounts of eggplant, zuchini, fresh tomatoes chopped into bite-sized pieces
- 1 cup each: equal amounts of red onion, red bell pepper chopped
- 1/2 bunch each: equal amounts of Italian flat leaf parsley and basil
- 1 tablespoon fresh rosemary
- 6 cloves of garlic, minced
- 1 18 oz. can of diced tomatoes
- 1 6 oz. can tomato paste
- 1/2-1 cups carrots, chopped
- 1/2-1 cups crimini mushrooms, chopped
- 1-2 tablespoons lemon zest
- 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.
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique