Ratatouille au Gratin
viviane Levy
A medley of eggplant and vegetables.
ingredients
- 1 large Eggplant, cubed
- 2 Tbsp. Flour
- 1 onion, chopped
- 3 cloves of garlic, pressed
- 2 Celery stalks, chopped
- 1 large Zucchini, cubed
- 1 red Pepper, cubed
- 8 oz. sliced Mushrooms
- 4 Tomatoes, cubed
- Dash of sugar
- Bunch of parsley & basil, chopped
- 8 oz. Fresh shredded Mozzarella, or Gruyere
- 1/4 cup Parmesan
- Salt & Pepper
- 3 tbsp. Grapeseed oil
- 1 tbsp. Red wine vinegar
directions
- 1
Peel, cube and soak eggplant in salted water for 20 minutes.
- 2
Dry eggplant and lightly dip in flour.
- 3
In large Dutch oven pan, heat oil; sauté cubed eggplant. (Add more oil if needed.) Set aside.
- 4
Heat 1 tbsp. of oil. Sauté onion, then add garlic . Add celery, pepper and zucchini. Stir well for a few minutes; add mushrooms, tomatoes, sugar, parsley & basil, salt & pepper. Simmer for 10 minutes.
- 5
Add sautéed eggplant. Stir well with a wooden spoon. Cook for 5 minutes longer.
- 6
If the mixture releases too much liquid, mix 1 tsp. of flour with 1 tbsp. cold water. Add to vegetables.
- 7
Add vinegar and blend well. Mixture should be thick and bubbly.
- 8
For Ratatouille au Gratin:
- 9
Place Ratatouille in large baking dish, or six individual baking dishes. Top with Mozzarella or Gruyere. Sprinkle with Parmesan.
- 10
Broil till brown and bubbly, 5-10 minutes.
notes
Ratatouille could be served hot over rice, or cold with French Baguette.
Source: viviane
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