Ratatouille Smackdown

     

On the back of the Martha Stewart Easy Pickles article, is a ratatouille recipe.  In true Martha style, in which God (or is it the devil?) is in the details, this is a long and complicated recipe.  Maybe it is all the meticulous details that will make this otherwise easy dish something special – roasting eggplant and zucchini for an hour; blanching, peeling, and seeding the tomatoes; charring bell peppers.  And then cooking it all together in onions and garlic.  Three podcasts of This American Life and a mountain of dishes later, this marathon proved good.  The individual vegetables retained their integrity while harmoniously playing nice with each other.  But there’s got to be a better way.

    

Enter Clotilde Dusoulier’s Ratatouille Au Four from the Chocolate & Zucchini Cookbook.  All the same vegetables with the addition of rosemary, is tossed with oil and roasted covered for 45 minutes, and then uncovered for another 40 minutes.  Easy with down time to spare, it couldn’t be as good as the labor intensive Martha experience.  It was better.  With more caramelized flavors, I like it more.  And the simplicity of making it won me over.  Clotilde is my Martha.

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