RCI-VG.004.1101.001
Ratatouille Dip
Contributed by Jenn B aka Mom2Sam and Tiny at [http://Groups.Yahoo.Com/Group/World_Recipes/ World Re
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- x 1 – 1¼-pound eggplant1 unit
- olive oil2 tablespoonsplus additional oil for coating eggplant
- medium-large onion1 unitchopped fine (about 1½ cups)
- garlic cloves2 unitminced
- red bell peppers2 mediumchopped fine (about 1½ cups)
- zucchini1 mediumcut into ½-inch dice
- yellow squash1 mediumcut into ½-inch dice
- 1½ tablespoons
- finely chopped seeded vine-ripened tomato or drained canned tomatoes½ cup
- 2 tablespoons
- Accompaniment: Thin slices of French bread1 unittoasted, or crackers
Method
1
Trim the ends from the eggplant and cut it lengthwise into ½-inch-thick slices. Brush both sides of each slice lightly with additional olive oil and arrange on a baking sheet.
2
Broil the eggplant slices 4 to 5 inches from the heat source for about 4 to 5 minutes per side until golden brown and tender.
10 minutes
3
Remove the eggplant from the broiler and let it cool slightly, then chop it into ½-inch dice and set aside.
4
Heat 2 tablespoons of olive oil in a large, heavy skillet over moderate heat and add the chopped onion.
1 minutes
5
Cook the onion for about 3 to 4 minutes, stirring occasionally, until it turns softened and pale. Add the minced garlic and cook for another minute until fragrant.
4 minutes
6
Stir in the chopped red bell peppers and cook for about 2 to 3 minutes, stirring occasionally, until they begin to soften.
7
Add the diced zucchini, yellow squash, and thyme leaves to the skillet and cook for about 5 to 6 minutes, stirring occasionally, until the vegetables are tender-crisp.
8
Stir in the chopped tomatoes and the reserved diced eggplant and cook for about 2 to 3 minutes more, stirring gently, until heated through.
9
Remove the skillet from the heat and stir in the chopped fresh parsley. Taste and adjust seasoning as needed.
10
Transfer the ratatouille dip to a serving bowl and serve warm or at room temperature with toasted French bread slices or crackers on the side.