Ratatouille
serves 8 – 10
adapted from The Gourmet Cookbook
2 1/2 pounds of tomatoes, peeled and coarsely chopped
8 large cloves of garlic, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1/4 – 1/2 cup of good quality extra virgin olive oil
2 pounds of eggplant, cut into 1-inch cubes
2 1/4 teaspoons kosher salt
2 large white or yellow onions, about 1 1/2 pounds, quartered and thinly sliced lengthwise
3 assorted bell peppers (a mix of green, red, and yellow)
2 pounds of zucchini, quartered lenghtwise and cut into 3/4 inch pieces
1 teaspoon of freshly ground black pepper
Combine tomatoes, garlic, parsley, basil, and about 2 tablespoons of oil in a 6-quart heavy pot, bringing to a simmer. Simmer covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.
Meanwhile, toss eggplant with 1/2 teaspoon salt and place in a colander. Let eggplant rest over the sink or in a deep dish for 30 minutes.
Heat about 2 tablespoons of oil in a large, heavy skillet over medium-low heat. Add onions with 1/4 teaspoon of salt and cook, stirring occasionally, until softened, about 10 – 12 minutes. Transfer onions to a large bowl with a slotted spoon. If necessary, add a little more oil to the skillet and cook bell peppers with 1/4 teaspoon salt, stirring occasionally until softened, about 10 minutes. Transfer to bowl with onions using a slotted spoon. Again, add a little more oil if necessary and then cook zucchini with another 1/4 teaspoon salt until softened, about 8 – 10 minutes. Transfer to the bowl with other vegetables using a slotted spoon.
While zucchini is cooking, place a layer of paper towels on your counter or on a large baking sheet. Place the eggplant on the paper towels, and use another layer of paper towels to pat it dry. Add 2 more tablespoons of oil to skillet if needed and cook eggplant until soft, about 10 to 12 minutes.
Add all vegetables, remaining 1 teaspoon of salt and pepper to the tomatoes and simmer, covered, until all vegetables are very tender, about an hour. Place a colander in a large bowl and carefully transfer vegetables to the colander, catching the sauce in the bowl. Once the sauce has drained, place it back in the heavy pot and simmer, uncovered, until it reduces by half. Remove from heat and place vegetables back in pot.
Taste and adjust seasoning. Cool, uncovered, and serve as desired.
Socca (Chickpea Pancakes)
makes 8 slices; serves 4-8
adapted from Larrouse Gastronomique
3 tablespoons good quality extra virgin olive oil, divided, plus more for drizzling
1 cup cold water
1 cup garbanzo bean flour
1 teaspoon kosher salt
good quality flaked sea salt for sprinkilng, like Maldon (optional)
Put two tablespoons of olive oil in a 10 inch cast iron skillet and swirl to coat the bottom and about 1/2 inch up the sides. Place cast iron skillet into the oven and preheat to 450 degrees F.
Put water in a blender. Add garbanzo bean flour and salt. Blend until smooth, scraping sides of blender if necessary. Refrigerate batter until oven has preheated.
Remove cast iron skillet carefully from oven. The oil should be smoking. Pour cold batter into skillet – it should sizzle! Place back into oven and cook for 15 – 20 minutes, or until edges are browned and pull slightly from the pan.
Drizzle with olive oil and, if desired, sprinkle with flaked sea salt, and serve warm.
