Food Hunter's Guide to Cuisine: My Version of a New York Times Recipe for Ratatouille

Tuesday, October 27, 2009

My Version of a New York Times Recipe for Ratatouille

Back in September the New York Times published a recipe which immediately caught my eye; Ratatouille and Sausage Potpie with Cornmeal Biscuits. Except for the biscuits, which I really don’t care for, it sounded delicious. So I decided to put my own spin on the recipe and substitute homemade focaccia for the biscuits.

I sandwiched the ratatouille between two thin slices of focaccia; one to soak up the juices from the bottom and the other to scoop up the hunks of veggies and sausage. It was perfect.

The recipe is enough for 6 servings so needless to say with just the two of us there was a lot leftover. That’s ok I tossed the leftovers with some pasta and got another great meal out of it.


1 large eggplant (1 1/2 pounds) cut into 1-inch chunks
3 small zucchini ( 3/4 pound), cut into 1-inch chunks
7 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 pound Italian sausage, casings removed
1 large onion, cut into 1-inch chunks
1 red pepper, cored and cut into 1-inch chunks
3 large garlic cloves, finely chopped
1 1/2 pounds plum tomatoes
4 sprigs fresh thyme
1/4 cup chopped fresh parsley or basil.

1. For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.

2. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.

3. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.

4. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley.

Let cool 10 minutes before serving.<

Yield: 6 servings.

Coming Soon a Product Review and A Chance For You to Win:
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  1. this looks awesome my kind of food, i make something like this and have it with polenta

  2. I would like a dish of these please. Looks so yummy!

  3. This looks so good! I love your focaccia sandwich idea!

  4. Your ratatoille sandwich sounds awesome! So delicious with focaccia bread!

  5. This looks so good! And I bet it was fantastic with pasta!

  6. Oh wow this is such a great idea! I think I like the sandwich version better as well. And you know how I feel about pasta.

  7. Your ratatoulle sandwich looks excellent to me,..real tasty food!!


  8. Beautiful and lovely recipe !! Will try this as looking yummy!!

  9. Looks yummy! Thanks for the recipe.

  10. this looks just delicious! so healthy too!

  11. This looks grand - I love it when the vegetables are not mushy! I also think it wonderful that you served it again with pasta - perfect!

  12. I love ratatoille and yours looks fantastic - great idea to add it to pasta!

  13. Great way to eat ratatouille! :)

  14. This looks great! My mom used to make ratatouille a lot when I was growing up. I forgot how much I liked it. :)