Ratatouille with Goat CheeseFeatured by Bighorn Cellars in the Gold Wine Club.
A delicious meal that is healthy yet has indulgent flavors. Pair this recipe with a glass of Bighorn Cellars' 1998 Cabernet Sauvignon.Yield: 6
Prep Time: 45 Minutes
Cook Time: 110 Minutes
• 2 large eggplant 1/2-inch cubes
• 3 green pepper, chopped
• 1 red pepper, chopped
• 4 zucchini squash, 1/2-inch cubes
• 4 - 5 large, ripe tomatoes, peeled or 28 ounces can of tomatoes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/2 pound green beans, cut 1-inch long
• 2 teaspoons Herbs de Provence
• Salt and pepper to taste
• 7 ounces goat cheese
• 1/3 cup pine nuts
Put eggplant chunks in colander and sprinkle with salt. Let sit for half an hour while you prepare other vegetables.
Sauté onions, peppers, squash, beans separately in olive oil starting with the onion and garlic. Drain and pat dry the eggplant and sauté thoroughly. Then add back all the previously sautéed vegetables, tomatoes, and spices. Cover and simmer for about an hour. With a ladle, scoop at least a cup of the vegetable broth and transfer to small pot. Reduce by half and pour over finished ratatouille.
Toast the pine nuts with a little butter in a sauté pan until brown and sprinkle over ratatouille with crumbles of goat cheese. Serve over rice and enjoy with a glass of Bighorn Cellars' 1998 Cabernet Sauvignon.