Ratatouille, Bayou Style

This recipe come from the fantastic Spicy Food Bible by Dave DeWitt, who has been nice enough to hold book-signings in our store. Thanks Dave, we love your food!

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Ratatouille, Bayou Style Recipe

  • 1 medium eggplant, peeled and cubed
  • 1 medium zucchini, peeled and cubed
  • 1 red bell pepper, julienned
  • 2 medium tomatoes, chopped
  • 2 Tablespoons olive oil
  • 2 serrano chilis, destemmed and chopped
  • 3 cloves garlic, minced
  • 1 Tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons Creole seasoning
  • 1 teaspoon ground paprika
  • 1 bay leaf
  • to taste, salt
  • to taste, fresh ground black pepper
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Preparation Instructions

Place the eggplant in a bowl, cover with salted water, let soak 30 minutes. Rinse, drain, and dry.

Preheat the oven to 400 F.

Combine all vegetables in a large bowl. Add the oil and other ingredients, and gently toss to coat.

Spread the mixture in a roasting pan and bake for 1 hour, then gently stir and bake 30 minutes or more, until vegetables are very soft.

If possible, let finished ratatouille sit for 1 hour - overnight for flavors to mellow. Remove bay leaf before serving.

Helpful Hints

This is a Lousisiana version of the classic French dish. Great in the summer when all the vegetables are ripe. Serve hot or cold, and don't be afraid of leftovers.


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