Ratatouille Dip

Name: Ratatouille Dip
Ingredients: a 1- to 1 1/4-pound eggplant; 2 tablespoons olive oil plus additional for coating eggplant; 1 medium-large onion, chopped fine (about 1 1/2 cups); 2 garlic cloves, minced; 2 medium red bell peppers, chopped fine (about 1 1/2 cups); 1 medium zucchini, cut into 1/2-inch dice; 1 medium yellow squash, cut into 1/2-inch dice; 1 1/2 tablespoons minced fresh thyme leaves; 1/2 cup finely chopped seeded vine-ripened tomato or drained canned tomatoes; 2 tablespoons finely chopped fresh parsley leaves; Accompaniment: thin slices of French bread, toasted, or crackers

11 ingredients

15 steps

Ingredients

a 1- to 1 1/4-pound eggplant
2 tablespoons olive oil plus additional for coating eggplant
1 medium-large onion, chopped fine (about 1 1/2 cups)
2 garlic cloves, minced
2 medium red bell peppers, chopped fine (about 1 1/2 cups)
1 medium zucchini, cut into 1/2-inch dice
1 medium yellow squash, cut into 1/2-inch dice
1 1/2 tablespoons minced fresh thyme leaves
1/2 cup finely chopped seeded vine-ripened tomato or drained canned tomatoes
2 tablespoons finely chopped fresh parsley leaves
Accompaniment: thin slices of French bread, toasted, or crackers

Directions

1

Preheat oven to 400F.
2

Prick eggplant in 3 places and coat lightly with additional oil.
3

In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or until collapsed and soft, particularly at stem end.
4

Cool eggplant slightly and halve lengthwise.
5

Scoop out flesh into a bowl and cool.
6

Discard liquid that accumulates in bowl and in a food processor puree eggplant.
7

Eggplant puree may be made 1 day ahead and chilled, covered.
8

Bring puree to room temperature before proceeding with recipe.
9

In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened.
10

Add garlic and cook, stirring, 1 minute.
11

Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes.
12

Add tomato and cook, stirring, 3 minutes.
13

In a bowl, stir together eggplant puree, vegetable mixture and parsley and season with salt and pepper.
14

Dip may be made 1 day ahead and chilled, covered.
15

Serve dip at room temperature with toast or crackers.