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ratatouille
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For Easter
week-end we went to Saint-Jean
Cap Ferrat. No rented cars were available. So we walked around the
small town. And walked around. And walked around. Finally we stopped in
at the Cadillac Bar for a
pastis. The place was loaded with fishermen
who were laughing and drinking. Pretty soon plates full of food started
arriving
at their table. Pierluigi and I asked
the waiter what was being served. Ratatouille,
he said. So we order some, too.
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1/3 cup olive oil 1 yellow bell pepper, cored, seeded, and coarsely chopped 5 scallions, cut into 1/2-inch pieces 1 small eggplant, peeled and cut into 3/4-inch chunks 1 medium zucchini, thinly sliced 2 cups cherry tomatoes (about 16), quartered 1 large clove garlic, chopped 1 tsp. chopped fresh thyme leaves 1 Tbs. balsamic vinegar; more to taste Salt and freshly ground black pepper to taste |
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In a large, heavy-based skillet, heat about 2 Tbs. of the olive oil over high heat. Add the bell pepper and scallions and sauté until lightly browned, about 4 min. Add the remaining oil and the eggplant. Reduce the heat to medium high and sauté the eggplant until just barely tender, about 4 min. Add the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 min. Stir in the tomatoes, garlic, and thyme. |
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Cook until the tomatoes are just heated through, about 1 min. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. .Serves four. |
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