- Average
- Average budget
Ingredients
- 1 med eggplant cut into bite size pieces
- 3 T olive oil
- 2 med zucchini halved lengthwise with seeds scraped out with a spoon
- 1 red bell pepper seeded and chopped
- 1 cubanelle pepper seeded and chopped
- 1 red or yellow onion
- 4 cloves garlic sliced
- 2 T fresh thyme chopped
- Pepper
- 1/2 cup white wine
- 1 14.5 oz can diced tomatoes
- A few leaves of fresh basil torn
- For Garlic bread
- 3 T butter at room temperature
- 2 T olive oil
- 3 cloves garlic chopped
- 1/4 of a 1 pound loaf of ciabatta halved horizontally
- About 1-1/2 c grated parmigiano reggiano
- Handful of fresh flat leaf parsley finely chopped
- 2 c shredded gruyere cheese
Preparation
Step 1
Place the egg plant in a strainer. Sprinkle with salt. Let stand for five minutes. Using your hands pressed out any excess liquid.
In a large Dutch oven heat the oil over medium high. Add the zucchini, peppers, onion, garlic, and time; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about five minutes. Add the egg plant. Cook until the vegetables are tender, 7 to 8 minutes more. Add the wine. Cook, stirring often, until absorbed, about two minutes. Add the tomatoes with juices and the basil. Let the ratatouille simmer over medium low so the flavors can meld while you make the garlic bread.
Preheat the broiler. In a small sauce pan cook the butter, oil, and garlic over medium high heat, stirring often, until the butter is infused with garlic about 2 minutes. In a rimmed baking sheet, arrange the bread in an even layer. Broil until lightly browned, about two minutes per side. Liberally brush the cut sides of the bread with the garlic butter. Top with the Parmesan and parsley. Broil until lightly browned, about four minutes. Let cool for a minute. Cut into bite-size pieces. Arrange in a 9 x 13“ baking dish. Top with the ratatouille, then the gruyere. Broil until browned, about 5 minutes.