Staff Writer| Herald-Journal
Ratatouille, the simmered or roasted vegetable stew from the south of France, is an extremely versatile dish. Everyone's is a little different, depending on proportions, cooking technique and cooking time. It's a healthy and hearty meal that's perfect for a weeknight supper and a couple of days of leftovers.
Except if someone in your family hates one of the ingredients, which are eggplant, tomatoes, zucchini, bell pepper, onion and garlic.
Such is the case in my home, where eggplant makes an appearance on a fairly long list of forbidden vegetables. (Broccoli has become for me what McDonald's or Chucky Cheese is for kids.
I get up early to prepare it so I can take it for my lunch, cheery with anticipation all morning long).
So I decided one night to do for ratatouille what I do with other forbidden vegetables: Substitute a vegetable approved by the man of the house.
I substituted portabella mushrooms for eggplant, which was not only delicious, but also shaved about 30 minutes off the cooking time. I substituted jalapenos for bell pepper just for fun. At the end, I tried something a friend from Toulouse taught me: add eggs at the end and poach them lightly in the ratatouille.
The portabellas add a deep, earthy flavor that makes the stew extra rich. As much as I love eggplant, I didn't miss it.
Quick Ratatouille with Portabellas and Jalapenos
Serves 4
1 large onion, chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic
1 medium zucchini, sliced thinly
4 Roma tomatoes, chopped coarsely
2 portabella mushrooms, chopped coarsely
3 tablespoons olive oil
1 teaspoon balsamic vinegar
¼ cup fresh basil, chopped
1 teaspoon fresh thyme or ½ teaspoon dried thyme
1 teaspoon fresh rosemary or ½
teaspoon dried rosemary
Salt and pepper to taste
4 eggs
In a large, deep skillet, heat two tablespoons of olive oil over medium-high heat. Add garlic, onions and jalapenos and cook for five minutes. Add remaining olive oil to the skillet and add zucchini slices.
Cook for five more minutes. Add tomatoes and portabella mushrooms to skillet.
Add balsamic vinegar, basil, thyme and rosemary, reduce heat to medium and simmer for 15 minutes. Add salt and pepper to taste.
Make four wells in the ratatouille and crack an egg into each well. Turn heat up to high. Cover pan; cook for two minutes on high, then turn off heat and let eggs finish on remaining heat from the burner for five minutes. (If cooking on a gas range, turn flame to its lowest setting and cook eggs for three minutes).
Serve with French bread and a green salad.
Hannah Roberts is a Spartanburg native living in Montreal. Write to
Hannah Roberts, 350 Prince Arthur West, Apartment D-618, Montreal, QC, Canada H2X 3R4, or
tabletalkreaders@yahoo.ca.
