Ratatouille Omelet

| No Comments

Sauteed%20vegetables.JPG With%20Egg.JPG On%20plate.JPG

Wednesday market at Pike Place with wonderful selection from local farms made me realize I haven't made ratatouille this summer. Trick to keeping flavors and shapes distinct is to cook each vegetable separately.

Chop & saute a small eggplant in 1 or 2 TB olive oil, add a touch of sugar to caramelize. When done, remove from pan with slotted spoon, keeping oil in the pan.

Chop & sauté a green pepper until it wilts. (I added 1/4 tsp pepper flakes as well) Remove.

Chop & sauté 1 small onion & three or four cloves of garlic until caramelized. To the same pan, add 1 chopped yellow squash, cook (with the onion) until beginning to change color. Then add 1 chopped zucchini (chopped finer so it doesn't take as long to cook).

When onion-squash mix is ready, add back the eggplant & green peppers.

Fold in 1 coarsely chopped ripe tomato and 1/2 cup fresh (or 1 TB dried) herbs (oregano, thyme, tarragon, basil, etc).

Taste for seasoning. Add salt & freshly ground pepper to taste.

Cover, allow to "stew" for 5 minutes. Serve !

Or, in my case, make a quick omelet with 3 eggs in hot skillet, add a cup or more ratatouille, fold onto plate & serve. Voilà!

Leave a comment

About this Entry

This page contains a single entry by Cornichon published on September 3, 2008 1:00 PM.

El Gaucho's Sommelier, 1978 and 2008 was the previous entry in this blog.

Contrary to Popular Opinion, We Are Not Really "World Class" This Year is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.