Wine Inspired Culinary Delights

Local Ratatouille

This is a recipe that is made for the Fall season. Harvest vegetables and substitute what you like or eliminate what you don't.

 Credit:  featured Minnesota Cooks Chef, Scott Pampuch

2 1/2 lb tomatoes (4 large)

10 large garlic cloves, thinly sliced

1 c chopped fresh flat-leaf parsley

20 fresh basil leaves

1/2 c picked thyme

2 sprigs of rosemary minced fine

1 c plus 2 T extra-virgin olive oil

2 lb eggplant, cut into 1" cubes

2 1/4 t kosher salt

2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise

3 assorted bell peppers (green or red 1 1/2 lb total), cut into 1" pieces

2 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4" thick pieces

2 medium yellow squash (2 lb) 1/2 t black pepper

1 c roasted sweet corn

Garnish: Prairie Hollow mozzarella cheese

 

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 min. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife. Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, thyme, rosemary, and 1/3 c oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 min. While sauce is simmering, toss eggplant with 1/2 tsp. salt in a large colander and let stand in sink 30 min. Meanwhile, cook onions in 3 tbsp. oil with 1/4 tsp. salt in a 12" heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 min. Transfer onions with a slotted spoon to a large bowl, then add 3 T oil to skillet and cook bell peppers and sweet corn with 1/4 t salt over moderate heat, stirring occasionally, until softened, about 10 min. Transfer peppers with slotted spoon to bowl with onions. Add 3 T oil to skillet and cook zucchini with 1/4 t salt over moderate heat, stirring occasionally, until just tender, 6 to 8 min. Transfer zucchini with slotted spoon to bowl with other vegetables. While zucchini is cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to 12 min. Add vegetables, remaining tsp. salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hr. Cool, uncovered, and serve warm or at room temperature along side freshly toasted slices of a baguette.
 

Suggested Wine Pairing