Sunday, December 18, 2011
My friend Kelly came over for dinner the other night and I decided to make Ratatouille. Oh man, it was so good! I've been wanting to make it for a long time because I love the Disney movie, and I figured it would be perfect with this gross weather we are having in SLC. The prep does take some time, but it's definitely worth it! I served it over some wild rice and it was just the most amazing blend of flavors!
La mia amica Kelly e' venuta a cena l'atra sera e ho deciso di fare Ratatouille. Era cosi' buono! E' un po' che lo volevo fare perche' mi piace molto il film e ho pensato di farlo perche' la Kelly non mangia carne e c'e' un tempo che fa schifo a Salt Lake. L'ho servito sopra del riso ed e' venuto molto buono!

I used a recipe from the Gourmet cookbook, but I'm sure there's plenty of recipes out there!
Io ho usato una ricetta da un libro di cucina, pero' sono sicura che ci sono tante ricette!

2 1/2 pounds tomatoes, peeled and chopped (I don't peel tomatoes and it turned out fine)
8 large garlic cloves, thinly sliced (realized too late that I didn't have any, still turned out fine)
1 cup chopped parsley
20 fresh basil leaves torn in half
1 cup extra-virgin olive oil
1 eggplant cut into cubes
2 1/4 teaspoon salt
2 large onion thinly sliced
3 assorted bell peppers, cored, seeded, and cut into pieces
4 medium zucchini, cut into pieces
1/2 teaspoon ground black pepper

Combine tomatoes, garlic, parsley, basil, and 1/3 cup oil in a large pot (you will add everything to this pot, so make sure it's large, I used a large saucepan). Bring to a simmer and simmer covered until sauce is slightly thickened (I left mine on the whole time, seemed to be fine). While sauce is simmering, toss eggplant with 1/2 teaspoon salt and let stand in sink (I didn't understand why I had to do this, but oh well).  Heat 3 tablespoons oil in a large skillet. Add onions and some salt and cook until softened (10-12 minutes). With a slotted spoon, transfer onions to a large bowl. Repeat same process with bell peppers, zucchini, and eggplant (I did this, but didn't add as much oil each time or as much salt). In the large bowl, mix the vegetables together and then add vegetables to pot with tomatoes. Add salt and pepper to taste. Stir and then let cook for an hour or until vegetables are very tender (I only cooked mine for an additional half hour or so, the veggies were already pretty tender). Serve over rice.

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