September 5, 2013 - 3 minutes read

Heirloom Ratatouille

It wouldn’t be harvest season without whipping up a batch (or two, or seven) of ratatouille. This delicious, simple, incredibly versatile dish is easy to put together and goes great with any type of meat – or it can stand alone as a delicious stew. In this case, I layered it in Hot Logic containers with portobello mushrooms, which added a meaty variety to this otherwise vegetarian dish.

There are many ways to make ratatouille – this is my short-cut heavy version du jour. Tomorrow, I might make it differently. If you like ratatouille, you can experiment with different vegetables and cooking methods. Ratatouille is rather like “stone soup” in that you can really put just about anything in it – zucchini, summer squash, eggplant, peppers, mushrooms – as long as its main ingredient is tomato. 

Hearty tomatoes, like brandywines (my personal favorite) work best for this dish. 

In this case, I wanted something meatier which brought out the flavor of the peppers I was using, so I skipped over the traditional zucchini and went with eggplant instead.

It went something like this:

Diced and caramelized 1 onion in a cast iron pan. Once the onion began to soften and brown, I added coarsely diced heirloom peppers (2 each: poblano, hungarian hot, sweet italian) and sautéed on medium for about 10 minutes.

Once these veggies began to soften and sear, I added 3 large brandywine tomatoes which had been blanched, skinned, cored and drained (the same way I prepared tomatoes for the vodka cream tomato sauce). In went the eggplant, coarsely chopped (I used an heirloom variety called “fairytale” – a drier type of eggplant which would absorb rather than add moisture to keep the stew thicker). All this simmered on medium for about twenty minutes.

After everything starts to soften and stir together easily, it’s ready to be eaten at any time. A little more cook time brings out the flavor, which is best accomplished by finishing the meal in Hot Logic at a later date.

I layered the ratatouille in with portobello mushrooms, placed fresh slices of heirloom tomatoes on top and popped it in the freezer. We couldn’t wait to eat it, and ended up taking it out and putting it on the Hot Logic shelf the next morning. It was a delicious dinner.

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