My first version of this fresh vegetable stew came straight from Molly Katzen’s Moosewood Cookbook. I was living in Ithaca, NY when the Moosewood Café opened in the DeWitt Mall, a converted old school building. The architectural firm my first husband worked for was on the 4th floor of the DeWitt and the Moosewood was one our favorite haunts. Much has changed since then, but not my love for this spicy tomato dish. I have adapted the recipe several times and put it to new uses. The movie “Ratatouille” has only served to endear it to me even more. Once you make the basic recipe you can use it in several ways. For dinner pair it with pasta or couscous and foccacia, or try Ratatouille crepes, sprinkled with grated cheese. For breakfast or brunch there’s nothing better than a “Rat” omelet or a Ratatouille Goat Cheese Tarte. Here’s where you start!
- 1 Tbs Olive Oil
- 1 red onion, cut in half and thinly sliced
- 2-3 leeks, thinly sliced, white ends only
- 3-4 scallions chopped
- 1 green bell pepper roughly chopped
- 2 garlic cloves, peeled and put through a press or diced
- 1/4 cup chives, chopped
- 2 Tbs fresh rosemary, chopped
- 1/2 tsp dried hot pepper flakes
- dried oregano or Italian spice blend to taste
- 4 cups coarsely chopped tomatoes
- 1 Italian or Japanese eggplant, cubed (not peeled)
- 2 zucchini sliced and quartered
- 3 Tbs parsley, chopped
- Freshly ground black pepper
- Freshly grated Parmesan Reggianno
- In a very large deep sauté pan or saucepan heat the olive oil and sauté the onions, leeks, green pepper, garlic, scallions, chives for 10 minutes, stirring often
- Add rosemary and red pepper flakes, cook for an additional minute.
- Add tomatoes, breaking them up as they cook and simmer for 10 minutes.
- Add zucchini and eggplant and continue to cook for 10 minutes.
- Add parsley and freshly ground black pepper.
- Serve immediately topped with grated parmesan over couscous or pasta, or reserve some to use later in an omelet, crepes or tarte.
Ratatouille Goat Cheese Tarte
For 9” pie shell:
- 1/2 cup heavy cream
- 4 eggs
- 4 oz goat cheese
- Prepare your favorite pie crust recipe, roll out and line pie plate. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 400°
- Place pie crust in the freezer for 10 minutes.
- Prick holes in pastry, place foil shiny side down in shell and fill bottom with pie weights
- Bake 10 min
- Remove foil & weights and continue baking 5 min
- Cool on wire rack
- Reduce oven temp to 350°
- In bowl whisk eggs w/ a pinch of salt
- Whisk in cream until smooth
- Spread pie shell with ratatouille.
- Crumble goat cheese on top of rat
- Pour egg mixture in at the sides without covering rat completely
- Sprinkle with pepper and bake 30-40 minutes or until custard sets.
- Let sit 5 minutes. Cut and serve.