August 8, 2007
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Ratatouille

OK, so you know it's about a mouse and a kitchen. What you don't know, if you haven't seen the movie Ratatouille (or maybe even if you have), is that it's about the true meaning of food–which ultimately is about love. And there is no better time to make this French dish than now, with farm stands overflowing with tomatoes and eggplants. Traditionally ratatouille is made with tomatoes, eggplant, peppers and herbs all simmered together in olive oil. But we've grilled the eggplant, added ricotta cheese, and layered and baked it to make a main dish perfect for summer meals. And while it may not bring back memories of childhood, you'll love it just the same.

Speaking of childhood, if you're trying to get your kids in the kitchen, check out our podcasts at relishmag.com.

Grilled Eggplant Ratatouille

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Ingredients
2 medium eggplants
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1 cup chopped onion
2 garlic cloves, chopped
2 bell peppers (red or yellow), chopped
2 cups chopped, cooked potatoes
1 (28-ounce) can diced tomatoes, drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounces whole-milk ricotta
1/2 cup grated Parmesan cheese

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Instructions
1. To grill the eggplant, preheat grill. Diagonally slice eggplants into 1/2-inch slices. Toss with 1 tablespoon olive oil and kosher salt. Place on grill and cook 5 to 7 minutes on each side.
2. Preheat oven to 350F. Heat remaining olive oil in large skillet and add onion, garlic and peppers; sauté 7 minutes.
3. Add grilled eggplant, potatoes, tomatoes, basil, parsley, oregano, salt and pepper; stir gently. Combine ricotta and Parmesan cheese. Place half of vegetable mixture in a 2-quart baking dish; top with ricotta mixture and remaining vegetable mixture. Bake 30 to 40 minutes or until bubbly. Serves 6.
Nutritional Information
Per serving: 290 calories, 8g fat, 14g prot., 23g carbs., 4g fiber, 670mg sodium.


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