Ratatouille

I’m sure the world has enjoyed many more courses of Ratatouille since the advent of Pixar’s film. I don’t think I’d ever heard of the dish before a young rat-chef informed me of it via DVD. Upon watching the movie, I thought, “I should try making that!” Well, after a deep purple eggplant at a local farmer’s market re-inspired me [a few years later], I finally did.

After looking at a few recipes from favourite sites allrecipes.com and The Splendid Table, I decided to use the principles I’d found and go for it. Having never made a dish like this, I felt a little uneasy. The results exceeded my expectations–in a good way.

Although a simple and versatile dish, be aware that all of the chopping takes some time.

Using whatever similar vegetables you have on hand (many recipes call for yellow squash, mushrooms, and zucchini [summertime and we didn't have any zucchini--can you believe it?!?]), thinly slice:

• 1 eggplant
• 1 large onion [walla, walla sweet, anyone?]
• 1 green pepper
• 2 carrots

In a large cast-iron skillet, sauté above vegetables separately in olive oil, setting aside as necessary.

Meanwhile, finely chop/tear/mince:

• handful fresh parsley
• handful fresh basil leaves
• 3 cloves garlic

Once all vegetables are cooked, lightly sauté garlic in bottom of skillet.

Turn off burner and layer vegetables in skillet (eggplant, onions, peppers, eggplant, onions, carrot, eggplant, etc.), adding herbs and salt and pepper throughout.

Over top, pour:

• 1 can diced tomatoes, undrained
• (or include chopped fresh tomatoes as a layer)

Sprinkle with remaining herbs and a generous amount of salt and pepper. Place in 350° oven for 20 minutes [or so. I actually have no idea how long mine was in the oven, I didn't set a timer].

Serve over noodles like I did [fettuccine is my favourite], or rice.

The beauty of cast-iron is that you can use the same dish atop the stove, in the oven, and on the table [only one dish to wash instead of three].

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