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Quick-Cooking Ratatouille

A vinaigrette makes the method quick, but the flavor of this ratatouille tastes slow-simmered and

mellow.

Sweet balsamic vinegar helps mellow the flavors of the vegetables.

Oil can do double-duty. It's part of the vinaigrette, and it's also used to sauté the vegetables.

Serves four.

1/3 cup olive oil

1 yellow bell pepper, cored, seeded, and coarsely chopped

5 scallions, cut into 1/2-inch pieces

1 small eggplant, peeled and cut into 3/4-inch chunks

1 medium zucchini, thinly sliced

2 cups cherry tomatoes (about 16), quartered

1 large clove garlic, chopped

1 tsp. chopped fresh thyme leaves

1 Tbs. balsamic vinegar; more to taste

Salt and freshly ground black pepper to taste

Yellow bell pepper and scallions give ratatouille color. Eggplant, zucchini, and tomatoes get added

to the pan in succession.

In a large, heavy-based skillet, heat about 2 Tbs. of the olive oil over high heat. Add the bell pepper

and scallions and sauté until lightly browned, about 4 min. Add the remaining oil and the eggplant.

Reduce the heat to medium high and sauté the eggplant until just barely tender, about 4 min. Add

the zucchini. Continue cooking, stirring often, until all the vegetables are tender, about 5 min. Stir

in the tomatoes, garlic, and thyme. Cook until the tomatoes are just heated through, about 1 min.

Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt, and pepper. Serve

warm.

Balsamic vinegar completes the vinaigrette. Add it to the pan off the heat.

Abigail Johnson Dodge is a recipe consultant, a food stylist, and Fine Cooking's recipe tester.

She's the author of Great Fruit Desserts (Rizzoli International, 1997). Photos by Ben Fink. From

FC #21, pp. 40-43.

http://www.cooken.com

info@barringtonsoftware.com