Ratatouille: WCC - Stew
As I was looking for a “Stew recipe” for this month’s Weekend Cookbook Challenge (WCC), I saw this colorful, full of veggies stew in my “Best Ever Vegetarian Cookbook” (edited by Nicola Graimes). Name of the dish sounded a little funny, Ratatouille, so I decided to do a little digging and this is what I found out from wikipedia.
There is a also a animated movie being made with the same name. More info and story here.
- Sprinkle eggplant and zucchini pieces with salt, then put them in a colander with a plate and a weight on top to extract the bitter juices. Leave for about 30 minutes.
- Heat 4tbsp olive oil (recipe called for 2/3 cups oil, I reduced it to 4tbsp, you may want to use even less oil) in a large saucepan, saute onions for 6-7 minutes or until just softened, add garlic and cook for 2 minutes.
- Rinse the eggplant and zucchini pieces and pat dry with a clean dish towel. Add these to the pan along with the peppers, increase the heat and saute until the peppers are just turning brown, about 8-10 minutes.
- Add the herbs and coriander seeds, cover and cook gently for about 20-30 minutes.
- Add the tomatoes and season with salt and pepper. Cook gently for a further 10 minutes, until the veggies are soft but not mushy.
- Remove the sprigs of rosemary and thyme herbs. Stir in the torn basil leaves and check the seasoning. Leave to cool slightly and serve warm or cold.