I never thought I’d say this, but I love ratatouille! I’ve always found it kind of gloppy. But when I had leftovers from the tart, I julienned them and found out that done just right, there is nothing gloppy or yucky about it! So this is more about my process than the ingredients, which are pretty standard. I have had it on toast, on polenta, and my current favorite is in an omelet with goat cheese. Deeee-lish!
2 tbs good olive oil
1 small eggplant, sliced thinly and cut into small strips
1 small yellow squash, sliced thinly and cut into small strips
1 small zucchini, sliced thinly and cut into small strips
2 cloves garlic, thinly sliced
2 sweet peppers, roasted, skinned, and cut into strips
1 cup cherry tomatoes, halved
2 sprigs thyme
1 sprig oregano, leaves chopped
any more herbs you wish
salt and pepper to taste
Heat oil in a large pan until very hot. Add eggplant, squash, and zucchini and fry until slightly golden – 3-5 minutes. Add garlic and cook for another 30 seconds. Add peppers, tomatoes, and herbs. Cook until tomatoes start to soften and lose their juices. Season to taste.
The beauty of this version is that the texture is perfect – the tomatoes are soft but not liquid, the eggplant is nicely browned, and the squash isn’t over cooked. I could pretty much eat this every day. It sounds like it takes a long time, but it’s actually really fast. I only make enough for about 2 servings – so a small eggplant and two small squash do the trick.
LOVE this! I have the same issues with ratatouille, but I’e been thinking about attempting it again sometime soon, so I will learn from your experience. 😉
Love that you used polenta as the base.
You know, it was good, but the blandness of the polenta detracted from the topping a bit – any ideas how I might make them balance out?
Hmmm. Maybe more sauce? I like Italian polenta with red sauce, pesto and gorgonzola. I also like to cool the polenta in the fridge to firm it up and then slice it and fry it (less healthy but yum).
Come and link up to this weeks party when you get a chance…http://inherchucks.com/2012/07/25/whats-in-the-box-36/. Looking forward to seeing you there 🙂
Pingback: What’s in the Box? #37 « In Her Chucks
YUM looks delicious!
I love the idea of putting it over polenta. It’s an ingredient I’d like to use more.