Ligurian Ratatouille with Black Olives and Toasted Pine Nuts Recipe
Ingredients
| Green beans | 3 Ounce, cut into pieces | |
| 3 medium-size yellow, red, and/or orange bell peppers | ||
| Extra virgin olive oil | 1/3 Cup (16 tbs) | |
| Zucchini | 2 Small | |
| Yellow squash | 1 Small | |
| Salt | To Taste | |
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Baby eggplant | 1 Medium | |
| 1 large carrot, cut into 1/8 x 1-inch strips | ||
| 3 plum tomatoes, peeled, seeded, and coarsely chopped | ||
| 1/2 cup pitted black olives, preferably a mixture of gaeta, nicoise, and oil-cured | ||
| 8 basil leaves, torn roughly by hand | ||
| black pepper | 1 | |
| Toasted pine nuts | 1 Tablespoon | |
Directions
Preheat the oven to 450ºF.
Bring a large pot of water to a boil and add the green beans.
Cook them for about 5 minutes (they should be tender but still quite al dente).
Drain, and shock them under cold running water or in a bowl of ice water.
Drain them again.
Place the peppers on a baking sheet lined with aluminum foil and roast for 30 to 40 minutes, or until soft and slightly charred on the outside.
Place them in a bowl, cover it with plastic wrap, let rest for about 10 minutes, then remove the skins.
Cut the peppers into 1/2-inch-wide strips.
In a 10-inch skillet, heat 1 tablespoon of the olive oil over medium-high heat.
When the oil is hot, add the zucchini, yellow squash, and a pinch of salt, and cook, stirring frequently, for 5 to 7 minutes, or until the vegetables are soft and slightly browned.
Set aside.
In a 12-inch skillet, heat 1/3 cup of the olive oil over medium-high heat.
When the oil is hot, add the onion and garlic, and cook for 3 to 4 minutes, stirring frequently (be careful not to burn the garlic).
Add the eggplant, carrots, and a small pinch of salt, and cook for about 5 more minutes.
Add the tomatoes, olives, four of the basil leaves, and another small pinch of salt, and cook for another 10 to 15 minutes, stirring frequently and adding a few tablespoons of warm water if the ingredients in the pan seem to be too dry (but allow the veggies to brown a little and stick to the pan before adding water).
By now the vegetables in the pan should be fairly tender.
Add the sauteed zucchini and squash, the roasted peppers, the blanched green beans, and the remaining basil leaves to the pan and cook for 3 to 5 minutes.
Adjust the seasoning with salt, add a few generous grinds of pepper, the pine nuts, and finish with the remaining 2 tablespoons of olive oil.
Don't hesitate to add more olive oil if the ratatuia looks dry.
Bring a large pot of water to a boil and add the green beans.
Cook them for about 5 minutes (they should be tender but still quite al dente).
Drain, and shock them under cold running water or in a bowl of ice water.
Drain them again.
Place the peppers on a baking sheet lined with aluminum foil and roast for 30 to 40 minutes, or until soft and slightly charred on the outside.
Place them in a bowl, cover it with plastic wrap, let rest for about 10 minutes, then remove the skins.
Cut the peppers into 1/2-inch-wide strips.
In a 10-inch skillet, heat 1 tablespoon of the olive oil over medium-high heat.
When the oil is hot, add the zucchini, yellow squash, and a pinch of salt, and cook, stirring frequently, for 5 to 7 minutes, or until the vegetables are soft and slightly browned.
Set aside.
In a 12-inch skillet, heat 1/3 cup of the olive oil over medium-high heat.
When the oil is hot, add the onion and garlic, and cook for 3 to 4 minutes, stirring frequently (be careful not to burn the garlic).
Add the eggplant, carrots, and a small pinch of salt, and cook for about 5 more minutes.
Add the tomatoes, olives, four of the basil leaves, and another small pinch of salt, and cook for another 10 to 15 minutes, stirring frequently and adding a few tablespoons of warm water if the ingredients in the pan seem to be too dry (but allow the veggies to brown a little and stick to the pan before adding water).
By now the vegetables in the pan should be fairly tender.
Add the sauteed zucchini and squash, the roasted peppers, the blanched green beans, and the remaining basil leaves to the pan and cook for 3 to 5 minutes.
Adjust the seasoning with salt, add a few generous grinds of pepper, the pine nuts, and finish with the remaining 2 tablespoons of olive oil.
Don't hesitate to add more olive oil if the ratatuia looks dry.
Chef
