Ratatouille at Dilworth
4-5 ea. Ripe tomatoes, roughly chopped
¼ C. Olive oil
1-2 ea. Bay leaves
2 ea. Eggplants, diced 3/8”
1 ea. Zucchini, diced 3/8”
1 ea. Yellow Squash, diced 3/8”
2 ea. Green peppers, diced 3/8”
1-3 ea. Cloves garlic
2-3 Tbs. Chopped thyme
½ C. Extra virgin olive oil
Salt and pepper
Red wine vinegar if necessary
1 C. Picked basil (packed full)
1 ea. Baguette
1 # Fresh chevre
- Heat wide skillet over high heat. Add ¼ C. olive oil. Immediately add bay leaves followed by tomatoes. Allow tomatoes to come to a simmer and cook until they just break apart.
- Place food mill atop a large pan. While hot, run tomatoes through mill. Reserve.
- Wipe out skillet. Place atop burner. Working in batches, brown off eggplant, squash and zucchini using the remaining olive oil. Season each batch of vegetables with salt and pepper. As they are browned, add them to the fresh tomato sauce.
- On the final step, sauté the peppers as above. When the peppers hit the skillet, grate the garlic into them using a microplane grater. Sprinkle with chopped thyme. Add to pot.
- Bring to a simmer. Taste and adjust salt and pepper. Adjust acidity with vinegar if necessary.
- Stir in basil at last minute.
- Slice baguette on a bias. Spread slices with chevre. Top with spoonful of warm ratatouille.