Adapted from The New Passover Menu
by Paula Shoyer, Sterling Epicure Publishers
Ratatouille is a Provençal vegetable stew that originated in the French city of Nice. There are many variations; sometimes I add a roughly chopped red pepper to the saucepan to cook with the eggplant. This dish may be served hot or cold as part of a meal or enjoyed as a snack, schmeared on matzo.
2 tablespoons extra virgin olive oil
1 onion, chopped into 1/2-inch pieces
1 large eggplant, not peeled, cut into 1-inch (pieces
1 medium zucchini, not peeled, cut into 1/2-inch pieces
4 cloves garlic, roughly chopped
1 large fresh tomato, chopped into 1-inch pieces
1-tablespoon tomato sauce
6 fresh basil leaves, slivered, divided
Salt and black pepper
In a medium saucepan, heat the oil over medium heat. Add the onion and cook for 3 minutes. Add the eggplant and cook, stirring often, for 5 minutes. Add the zucchini and cook for another 3 minutes. Add the garlic, tomato, tomato sauce, and water. Cover and cook for 10 minutes over low heat, or until the eggplant pieces are fork-tender. Season with salt and pepper to taste.
ADD two-thirds of the basil leaves, stir, and turn off the heat. When ready to serve, reheat the ratatouille and then sprinkle the remaining basil leaves on top.
Serves about 8
Recipe: Kosher, parve, Passover