Subj : St. Hugh 10
To   : All
From : Dave Drum
Date : Wed May 12 2021 15:12:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hugh Acheson's Southern Ratatouille
 Categories: Vegetables, Squash, Herbs
      Yield: 7 Servings
 
      1    Globe eggplant
    1/2 ts Ascorbic acid or fresh
           - squeezed lemon juice
    1/2 c  Olive oil
      1 lg Yellow summer squash; in
           - 1/4" rounds
      1 lg Zucchini; in 1/4" rounds
      1    Red bell pepper; diced
      1    Yellow bell pepper; diced
      6 cl Garlic; minced
      2 lg Tomatoes
      1 c  Chopped pickled green
           - tomatoes or dill pickles
      1 c  Torn fresh basil leaves
           Salt & fresh ground pepper
 
  Set the oven @ 450ºF/232ºC.
  
  Cut the eggplant into 1/2" cubes and place them in a
  large bowl. Cover with cold water, add the ascorbic
  acid, and stir well. Let it sit for 10 minutes. Then
  drain the eggplant and pat it dry with paper towels to
  blot up as much of the water as possible.
  
  Find the largest saute´ pan in your arsenal and place it
  over medium-high heat. Add 1/4 cup of the olive oil, and
  when the oil is shimmery-hot, fry the eggplant, in
  batches, being wary of overcrowding the pan. Cook for
  about 2 minutes a side, until the eggplant is golden and
  just about cooked through. As the batches finish, use a
  slotted spoon to transfer the eggplant to a plate lined
  with paper towels. When all the eggplant is cooked,
  discard the oil that you just worked with and clean out
  the pan because we’ll be using it later.
  
  In a mixing bowl, toss the sliced squash and zucchini
  with 1 tablespoon of the olive oil and fine sea salt to
  taste. Place them on a large baking sheet and roast in
  the hot oven for 5 minutes, until just tender. Remove
  from the oven and set aside, still on the baking sheet
  to cool.
  
  Take the cleaned saute´ pan and place it over
  medium-high heat. Add the remaining 3 tablespoons olive
  oil, and when the oil is hot, add the peppers to the
  pan. Cook for 10 minutes or until tender. Then add the
  garlic and cook for 2 minutes, until aromatic. Add the
  eggplant, squash, and zucchini. Lower the heat to medium
  and simmer for 5 minutes to bring the flavors together.
  
  Cut the tomatoes in half and grate them into a bowl
  using a box grater. Discard the tomato skins. Pour the
  grated tomato into the pan of vegetables and simmer for
  5 minutes. Then add the chopped pickled green tomatoes
  and fine sea salt to taste. Stir to combine, and finish
  with the torn basil leaves and black pepper to taste.
  Serve warm or at room temperature.
  
  Serves 6 to 8 as a side, or as a light entree with some
  bread and wine
  
  RECIPE FROM: https://andrewzimmern.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Content makes poor men rich; discontentment makes rich men poor.
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