Who's seen the new movie, Ratatouille? It's such a fun movie, for both kids and adults, and features -- get this! -- a rat who learns about life while learning how to make ratatouille (pronounced rat-a-TOO-ee), the classic French dish that's been a personal favorite for many years. Here, I share the recipe for a quick-cook ratatouille and wrap it in omelettes for a quick supper or hearty breakfast.
Ratatouille is fresh summer goodness flick-wise and food-wise for Little Chefs and big chefs both.
Last week I chose my words carefully with a 13-year old. “Do you like rat-a-TOO-ee?” Not unexpectedly, he was certain I meant this summer’s Disney hit movie and flashed a grin. “We haven’t seen it yet but we’re going to!” But when I asked if he knew that ratatouille is food, too, his eyes filled, as if the idea of ratatouille for supper meant eating, well, Wilbur or Bambi or Nemo.
So parents, here’s the chance to introduce the family to eggplant, whose plump globes are inexpensive and available year-round though especially beautiful from now through fall. Then head out to meet Remy, a wannabe chef and a most endearing rat. You’ll smile throughout, laugh out loud often, then emerge confident, yes, that "Anyone Can Cook".
Makes enough ratatouille for 8 omelettes
- 2 tablespoons olive oil
- 1 yellow or white onion, chopped
- 2 cloves garlic, minced
- 1 pound eggplant, cut in ½” cubes
- 1 zucchini, cut in ½“ cubes
- 1 green pepper, chopped
- 4 tinned anchovies (optional for Nemo lovers and anchovy haters)
- 1 large good tomato, chopped (see ALANNA’s TIPS)
- 1 tablespoon balsamic vinegar
- Salt & pepper to taste
- 1 large egg plus 1 or 2 egg whites
- 1 tablespoon water
- 1 teaspoon Dijon mustard (see TIPS)
- Salt to taste
TO GARNISH, OPTIONAL
- Grated Parmesan or another cheese
- Snippings of fresh herbs
QUICK RATATOUILLE Heat oil in a large non-stick skillet on medium high til shimmery. Add onion and garlic, cook til just soft. Add eggplant, zucchini, pepper and anchovies as prepped, stirring often. Add tomato and vinegar; let cook til vegetable are done and liquid cooked out. Season to taste and transfer to warm dish. Lightly wipe out skillet.
OMELETTES Whisk egg, egg white(s), water and mustard. For each omelette, heat same skillet on medium, add egg, swirl to cover entire bottom, sprinkle with salt, let cook until beginning to firm. Place a scoop of ratatouille on one half, then fold other half over top. Continue cooking another minute or two.
TO SERVE Sprinkle with cheese and herbs if using, and serve immediately.
Eggs for Breakfast, Eggs for Dinner
Shop Your Pantry First
© Copyright 2011 Kitchen Parade