Cajunratatouille Recipes

CAJUN RATATOUILLE

Steps:

• Pre-heat oven to 375°F.
• In a large frying pan, heat olive oil and saute the boudin until it is golden brown.
• Remove and set aside.
• Add onions, celery, peppers and garlic to the pan.
• Saute until vegetables wilt, 3 to 5 minutes.
• Add eggplant, zucchini, squash, tomatoes, olives, and boudin.
• Blend well, and saute 30 minutes, stirring occasionally.
• Once eggplant is wilted, add tomato sauce, thyme, basil, and oregano, stirring well.
• Season to taste with hot sauce, salt and pepper.
• Continue to cook another 10 minutes.
• Remove from heat and transfer the ratatouille into an oven-proof baking dish.
• Bake, uncovered, for 30 minutes.
• Serve as side dish.

THE BEST RATATOUILLE

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.