Ratatouille
Servings 2
Ingredients
- 1 medium eggplant cut in large cubes
- 1 medium zucchini cut in large chunks
- 1 medium summer squash cut in large cubes
- 1/2 medium fresh fennel sliced thin
- 1 large Spanish onion sliced thin
- 1 red or yellow bell pepper cut in wide slices
- 3 tomatoes peeled and cut into wedges
- 1 sprig thyme
- 1 leaf bay laurel
- 1 tablespoon herbs du Provence
- 3 cloves garlic peeled & minced
- 1 pinch ground cumin
- 1/4 cup olive oil
- 1 tablespoon fresh basil leaves chopped
- 1 tablespoon fresh Italian parsley chopped
- Salt & pepper to taste
Instructions
- Sauté onions, fennel, bell pepper and garlic in olive oil, medium heat, until caramelized. Set aside.
- Sauté eggplant, zucchini, summer squash and tomatoes in the same oil, high heat until “al dente.” Season with salt and pepper.
- Transfer all ingredients except cumin to a heavy pan. Add thyme, bay, and herbs du Provence. Let simmer, stirring often, until texture is somewhat thick. Add cumin and basil towards the end.
- Serve a good mound of ratatouille on a large plate. Place the shank on the ratatouille. Pour a little of the reduced (or pureed) stock over the shank. Garnish with parsley.