The classic French Ratatouille uses eggplant, peppers, wine and herbs. Mine does not. So maybe it’s not ratatouille but a distant cousin. The taste, however, is awesome, and I like to use it in many ways.
Veal and pork meatballs with ratatouille, smothered in mozzarella cheese and baked!
4 strips bacon, chopped
1 large onion, chopped
2 medium green zucchini, diced
1 cup broth veal broth (although beef or chicken broth works fine)
1 (28 oz.) can diced tomatoes
salt, pepper to taste
granulated garlic, to taste
olive oil
Using a large pan, heat a little olive oil and toss in the bacon. Cook it until crisp, then add the onions. (Don’t remove the bacon fat!)
Sauté the onions until translucent and then add the zucchini. Season with salt, pepper, and granulated garlic.
Once the zucchini has softened just a bit, add the broth and the diced tomatoes, mixing well.
Cook over medium heat until most of the liquid has evaporated and you have a nice, thick ratatouille.
It goes great with a delicious pan-seared steak!
Live the Live ™ 