Oh, what a fabulous dish and so easy with a little veggie prep this dish is easily managed stove top instead of roasted in the oven, just a fresh take on a good old French country dish…I found it somewhere on the internet and it is an Eric Ripert recipe and for some reason, I liked the fact that they weren’t roasted in the oven where too many times the vegetables get too mushy and the risk of burning under such high heat can ruin the dish if not monitored closely. Ask me how I know this…so with that said one can control the entire cooking process from the stove top…
I made a few chicken skewers to go with the ratatouille just thinly sliced boneless chicken breasts marinated and threaded onto wooden skewers. The chicken breasts were rather thick so I sliced thin strips on the diagonal the length of the boneless breast before marinating.
For 3 small chicken breasts or two bigger ones
Marinade for the chicken marinate 2 hours or more:
1 teaspoon dried oregano and 1 sprig fresh oregano
a few fresh rosemary leaves, chopped
2 cloves of grated garlic
salt and pepper
1/2 tablespoon honey
a tablespoon of your favorite mayonnaise
4-5 tablespoon white balsamic vinegar
6 tablespoon EVOO
4 small cherry or piquanté peppers, chopped
Whisk all of the ingredients and add the chicken slices, marinate, covered and refrigerated for at least 2 hours. Soak wooden skewers for a few hours, thread chicken and gill for 10 or so minutes, turning often.
For the cut vegetables I used a large cast iron skillet and the veggies came out perfect for me. I didn’t make any changes or at least not drastic ones I simply added some fresh herbs along with the dried herbs called for in the recipe. Fresh basil, oregano, a few chopped rosemary leaves and a pinch or two of red pepper flakes.
1/4 cup extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
1 red bell pepper, seeded and cut into 1/2-inch dice
1 banana pepper, seeded and cut into 1/2-inch dice
4 cloves garlic, thinly sliced
1 tablespoon tomato paste
3 tomatoes, seeded and cut into 1/2-inch dice
2 small zucchini, cut into 1/2-inch dice
1 medium eggplant, peeled and cut into 1/2-inch dice
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/4 cup julienned fresh basil
*additional water or vegetable broth if necessary, I needed about 1/4 cup to help keep things from sticking or getting too thick
Directions for cooking
Heat the olive oil in a Dutch oven over medium-high heat. Add the onion, red pepper, banana pepper, and garlic, and sauté until tender, 5 to 7 minutes.
Add the tomato paste, and continue cooking for 3 to 5 minutes.
Reduce heat to medium, and add the tomatoes, zucchini, eggplant, and oregano; cook until tender, about 15 minutes, adding water as necessary. Season to taste with salt and pepper, and serve hot with basil on top.