This is a print preview of "Ratatouille Dip" recipe.

Ratatouille Dip Recipe
by Global Cookbook

Ratatouille Dip
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  Servings: 1

Ingredients

  •     A, (1- to 1 1/4-lb.) eggplant
  • 2 Tbsp. Extra virgin olive oil plus additional for coating eggplant
  • 1 med -large onion, minced fine (about 1 1/2 c.)
  • 2 x Garlic cloves, chopped
  • 2 med Red bell peppers, minced fine (about 1 1/2 c.)
  • 1 med Zucchini, cut into 1/2-inch dice
  • 1 med Yellow squash, cut into 1/2-inch dice
  • 1 1/2 Tbsp. Chopped fresh thyme leaves
  • 1/2 c. Finely minced seeded vine-ripened tomato or possibly liquid removed canned tomatoes
  • 2 Tbsp. Finely minced fresh parsley leaves
  • 1 x Thin slices French bread, toasted, or possibly crackers

Directions

  1. Preheat oven to 400F.
  2. Prick eggplant in 3 places and coat lightly with additional oil. In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or possibly till collapsed and soft, particularly at stem end. Cold eggplant slightly and halve lengthwise. Scoop out flesh into a bowl and cold.
  3. Throw away liquid which accumulates in bowl and in a food processor puree eggplant. Eggplant puree may be made 1 day ahead and chilled, covered.
  4. Bring puree to room temperature before proceeding with recipe.
  5. In a large heavy skillet, cook onion in 2 Tbsp. oil over moderate heat, stirring till softened. Add in garlic and cook, stirring, 1 minute. Add in bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, till tender, 8 to 10 min. Add in tomato and cook, stirring, 3 min. In a bowl, stir together eggplant puree, vegetable mix and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered.
  6. Serve dip at room temperature with toast or possibly crackers.
  7. Makes about 2 c..