But I digress. My point was that ratatouille was one of the featured recipes in this month's issue. However, I remember how much my younger sister loved the Moosewood cookbook's version of ratatouille. Moosewood is a famous vegetarian cookbook (well, I guess I should say famous for a cookbook). I was so eager to try the original Moosewood version that I searched the website to try to find the real thing. And luckily, a Syracuse newspaper printed what I hope is the authentic version (if you have the cookbook, you can be the judge).
This recipe FAR exceeded my expectations - it was delicious! It was surprisingly hearty for being only vegetables. There also seems to be a lot of ways to serve it, too. We had it with a side of fresh bread which was excellent but I think I'll freeze the leftovers and then serve it over pasta next time. I also rolled it up in phyllo dough and baked it 15 minutes (a suggestion by Everyday Food) which was great the next day at lunch.
Taken from: Moosewood Cookbook
- 3 Tbsp. olive oil
- 1 medium onion chopped
- 2 medium bell peppers, diced
- 2 small zucchini, cubed (or summer squash, or a combination)
- 1 small eggplant, cubed
- 4 cloves crushed garlic
- 2 medium tomatoes, in chunks
- 1 bay leaf
- 1 teaspoon each: basil and marjoram (I used 1 tsp. dried basil and 1 tsp. dried oregano)
- ½ teaspoon oregano (I used 1/2 tsp. dried thyme)
- Dash of ground rosemary (I used a large pinch of dried rosemary)
- 3 tablespoons Burgundy (or dry red wine of your choice)
- ½ tablespoon tomato paste
- 2 teaspoons salt (approximately)
- Black pepper to taste
- Optional add-ins: freshly chopped parsley, grated Parmesan cheese, sliced black olives
-Add eggplant, wine and tomato paste. Add herbs. Stir to mix well, then cover and simmer 10 to 15 minutes over low heat.
-When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 20 minutes. Add salt and pepper and tomatoes. Mix well.
-Continue to stew until all vegetables are tender.
-Serve with chopped parsley, grated Parmesan and/or sliced black olives.
-Serve with rice, bread or pasta.