{"id":2042,"date":"2010-07-04T11:09:03","date_gmt":"2010-07-04T16:09:03","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=2042"},"modified":"2020-12-06T22:08:51","modified_gmt":"2020-12-07T04:08:51","slug":"ratatouille-not-twee","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2010\/07\/ratatouille-not-twee\/","title":{"rendered":"Ratatouille Not Twee"},"content":{"rendered":"<p>The Fourth of July calls for red, white and blue. But if it&#8217;s independence we&#8217;re celebrating, why not red, green, yellow and purple?<\/p>\n<p>Ratatouille is a southern European, mid-summer, vegetarian casserole, ideal for when you return from the <a title=\"Our town's farmers market - all grown in area\" href=\"http:\/\/www.fayettevillefarmersmarket.org\/\" target=\"_blank\" rel=\"noopener noreferrer\">farmers market<\/a> with way too much. The chickpeas make this a one-pot meal; bread crumbs are to thicken the broth. (Neither are part of a traditional ratatouille, and I haven&#8217;t yet found a recipe to mention stirring before serving, either. Layers are pretty, but so are mosaics.) Because the produce all is fresh, measurements cannot be precise. Here&#8217;s a ratio, though: Cut up, there should be about a quart each of eggplant, zucchini and tomatoes, and a pint each of onions and peppers. Count on 45 minutes to prep and 1.5 hours to bake. Adapted mainly from Mark Bittman&#8217;s <a title=\"Main link for a great go-to basics cookbook\" href=\"http:\/\/www.howtocookeverything.tv\/product.php%3Fproduct_cd=0764524836.html\" target=\"_blank\" rel=\"noopener noreferrer\">How to Cook Everything Vegetarian<\/a>.<\/p>\n<ul>\n<li>1.5 to 2 pounds eggplant (about 6 Oriental or 2 globe)<\/li>\n<li>1\/4 cup olive oil, divided use<\/li>\n<li>2 large onions, peeled and sliced<\/li>\n<li>2 or 3 bell peppers, red, yellow or green, cored and seeded, cut in half-inch pieces<\/li>\n<li>1 to 1.5 pounds zucchini or other summer squash, cut in half-inch slices<\/li>\n<li>4-6 tomatoes, cut in half-inch cubes<\/li>\n<li>1 14-15 oz. can chickpeas, drained<\/li>\n<li>4 cloves garlic, peeled and minced<\/li>\n<li>3 teaspoons dried herbs (thyme, oregano, tarragon, marjoram etc.) OR 1\/4 cup fresh herbs, chopped roughly<\/li>\n<li>1\/2 teaspoon ground black pepper<\/li>\n<li>1\/4 to 1\/2 teaspoon hot sauce<\/li>\n<li>1\/4 cup dry bread crumbs or matzo meal<\/li>\n<li>1\/2 cup chopped fresh parsley or fresh basil<\/li>\n<li>Parmesan cheese<\/li>\n<\/ul>\n<p>Peel the eggplant and cut into half-inch cubes if globe style, or half-inch slices if slender Oriental style. Place pieces in bowl, sprinkle 2 teaspoons salt and mix thoroughly. Place salted eggplant in colander placed in a bowl to catch the bitter liquid. Let sit no less than 30 minutes, while preparing the rest.<\/p>\n<p>Preheat oven to 350 degrees. Spread 1 Tablespoon olive oil in medium (5-6 quart) casserole or Dutch oven, over the bottom and up the sides.<\/p>\n<p>Rinse well the eggplant pieces in running water and drain. Fill the casserole in layers. While the order doesn&#8217;t matter, I like the onions and peppers on the bottom. Then the eggplant, squash, tomatoes, garlic and chickpeas. Mix the hot sauce with the remaining 3 Tablespoons olive oil and drizzle over the top. The pot will be nearly full.<\/p>\n<p>Bake one hour covered. Once or twice during the hour press on the mixture with a spatula. Sprinkle bread crumbs or matzo meal over the mixture and bake another 15 minutes with no lid.<\/p>\n<p>Stir well then garnish with parsley or basil. Serve with Parmesan cheese at the table. Makes 6-8 servings.<\/p>\n<p>The leftovers are wonderful. Reheat as is. Or mix a couple of cups of cooled ratatouille with 4-6 cups cooked short pasta for a pasta salad, perhaps adding a little lemon juice.<\/p>\n<p>Note: Other vegetables can be baked in the mix as well, if you&#8217;re clearing out the fridge and pantry or feeding a potluck. For example, 1-2 cups of sliced fresh mushrooms, green beans or cubed potatoes, along with the zucchini and tomatoes etc.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Fourth of July calls for red, white and blue. But if it&#8217;s independence we&#8217;re celebrating, why not red, green, yellow and purple? Ratatouille is a southern European, mid-summer, vegetarian casserole, ideal for when you return from the farmers market with way too much. The chickpeas make this a one-pot meal; bread crumbs are to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[53],"tags":[],"class_list":["post-2042","post","type-post","status-publish","format-standard","hentry","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":386,"url":"https:\/\/benpollock.com\/brick\/2007\/12\/dial-a-compass\/","url_meta":{"origin":2042,"position":0},"title":"Dial a Compass","author":"Ben S. Pollock","date":"December 26, 2007","format":false,"excerpt":"Two years ago I read a profile of Philip Pullman in The New Yorker (I don't get this magazine for the articles but to look at the pictures, except sometimes) that inspired me to get the audio editions of the three volumes of the British children's author's His Dark Materials,\u2026","rel":"","context":"In &quot;Mr. Boo Klist&quot;","block_context":{"text":"Mr. Boo Klist","link":"https:\/\/benpollock.com\/brick\/category\/mr-boo-klist\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":181,"url":"https:\/\/benpollock.com\/brick\/2006\/04\/color-coordinating\/","url_meta":{"origin":2042,"position":1},"title":"Color coordinating","author":"Ben S. Pollock","date":"April 8, 2006","format":false,"excerpt":"Copyright 2006 Ben S. Pollock Let's start here and now: Red states are blue, and blue states are red. The cause of red standing for Republican was what, a conspiracy? Still, this is America. This is the reverse. It's confusing, and it's wrong. Red equalling commie or at least leftist\u2026","rel":"","context":"In &quot;American Culture&quot;","block_context":{"text":"American Culture","link":"https:\/\/benpollock.com\/brick\/category\/american-culture\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":76,"url":"https:\/\/benpollock.com\/brick\/2004\/03\/china-cups\/","url_meta":{"origin":2042,"position":2},"title":"China cups","author":"Ben S. Pollock","date":"March 13, 2004","format":false,"excerpt":"Copyright 2004 Ben S. Pollock \u00a0 Saturday, March 13, 2004. Green tea from red China. Nice, but no one says \"red China\" anymore. -30-","rel":"","context":"In &quot;The Course of Words&quot;","block_context":{"text":"The Course of Words","link":"https:\/\/benpollock.com\/brick\/category\/course-of-words\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6995,"url":"https:\/\/benpollock.com\/brick\/2021\/02\/french-dressing\/","url_meta":{"origin":2042,"position":3},"title":"French as in Red","author":"Ben S. Pollock","date":"February 21, 2021","format":false,"excerpt":"My Beloved and I, on the far side of middle age, recall bottled French as a deep red and savory salad dressing, maybe a hint of sweetness. Groceries these days have moved French dressing below or way above eye level on shelves so it must be out of fashion. Those\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"Plate of lettuce salad","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":5917,"url":"https:\/\/benpollock.com\/brick\/2017\/12\/wholemeal-tomato-soup\/","url_meta":{"origin":2042,"position":4},"title":"Wholemeal Tomato Soup","author":"Ben S. Pollock","date":"December 30, 2017","format":false,"excerpt":"Tomato soup, rather like you remember, can be yours, homemade, vegan and protein-y. Healthy eaters do miss its grown-up convenience and childhood nostalgia flavor and texture. If you read the ingredients and nutrition levels of canned tomato soup, however, you will definitely want an alternative. Even the seemingly better choices\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"My \"Wholemeal Tomato Soup\"","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/wholemeal-tomato-soup-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":4879,"url":"https:\/\/benpollock.com\/brick\/2014\/07\/puttanesca-off-line\/","url_meta":{"origin":2042,"position":5},"title":"Puttanesca Off Line","author":"Ben S. Pollock","date":"July 8, 2014","format":false,"excerpt":"This pasta sauce says summer to me louder than gazpacho soup. If you\u2019re desperate for hot weather, this\u2019ll be almost as good with canned tomatoes and dried basil. The temperature contrast between room temperature sauce and steaming pasta is deliberate. Here's a quote from a 1985 newspaper recipe by Arthur\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"Part 1, \u201cArthur Schwartz\u2019 Uncooked Pasta Sauces,\u201d Arkansas Gazette, Aug. 7, 1985","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/07\/Puttanesa-recipe-recto-150x150.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/2042","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=2042"}],"version-history":[{"count":14,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/2042\/revisions"}],"predecessor-version":[{"id":6844,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/2042\/revisions\/6844"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=2042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=2042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=2042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}