Smoked Eggplant Ratatouille

This dish is so full of complex and interesting flavors, achieved by the roasting of the vegetables. The great thing about it is that you can do everything ahead of time and just heat before ready to serve or serve at room temperature! I recommend serving this on top of quinoa, rice, pasta, mashed potatoes or Roasted Garlic Cauliflower Purée.

Ingredients
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
1 large eggplant
2 medium zucchinis
2 heads garlic
2 tablespoons extra virgin olive oil
1 large yellow onion, halved lengthwise and thinly sliced
1 28-ounce can fire roasted tomatoes, drained, peeled, deseeded and crushed
2 cups no salt added canned tomato sauce
1 tablespoon fresh basil, chopped
2 teaspoons fresh thyme, chopped
½ teaspoon fresh oregano, chopped
1 tablespoon balsamic vinegar
fine sea salt, to taste
ground black pepper, to taste

Equipment
chef’s knife
cutting board
tongs
large bowl
plastic wrap
baking sheet lined with parchment paper
aluminum foil
liquid measure shot glass
large skillet
wooden spoon
can opener
dry measuring spoons
dry measuring spoons

Directions
1. Preheat oven to 450°F.
2. On the top of a gas burner, roast the peppers and eggplant until black and blistered, turning to char all the way around.
3. When peppers and eggplant are thoroughly charred, place peppers in a large bowl and cover with plastic wrap. Set this and eggplant aside for 30 minutes.
4. Cut off tops of garlic, top with ½ tablespoon of olive oil each and wrap in aluminum foil and place zucchinis on lined baking sheet.
5. Bake in oven until tender, turning zucchinis. (Zucchinis will need about 20 minutes; garlic about 45.) Cool until ready to handle.
6. Peel charred skin from peppers, remove seeds and slice lengthwise.
7. Peel charred skin from eggplants and cut into large dice.
8. Slice zucchinis.
9. Heat large skillet over medium-high heat. Add olive oil and allow to heat.
10. Reduce heat to medium. Add onion and cook, stirring occasionally, until caramelized.
11. Add peppers, eggplant and zucchinis. Squeeze garlic from skins into pot. Mix for 30 seconds.
12. Add tomatoes and tomato sauce and simmer, uncovered, stirring occasionally, until thickened and very little liquid remains—about 10 minutes.
13. Right before serving, stir in basil, thyme, oregano, balsamic vinegar, salt and pepper.

Serves 8

© 2009 by Allison Lattman