The Dish Archive: Summer Ratatouille
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The Dish: Ratatouille
The Chef: Robert Sisca
The Restaurant: Bistro du Midi (Boston)
Ratatouille. It's hard to say, even harder to spell, but extremely easy to make!
Chef Robert Sisca of Bistro du Midi in Boston shows 7News how to make this traditional French dish with a summer twist!
--1 eggplant peeled, diced
--8 oz canned tomato, diced (or 6 fresh tomatoes, peeled, seeded, diced)
--4 garlic cloves
--1 tsp chili flakes
--1 bunch sage leave
--1 bunch basil
--3 sprigs thyme
--10 tbsp olive oil
--1 tbsp capers
--1 oz tomato sauce
--Cook ½ of garlic in ½ of olive oil.
--Add tomato and cook for 15 minutes.
--In a separate sauté pan, heat up olive oil and cook garlic.
--Add eggplant and cook until tender.
--Combine both eggplant and tomatoes and add ¾ of herbs and cook until tender until desired consistency.
--Add more oil, seasoning and herbs.
--Season with salt and pepper, lemon juice and tomato sauce.
--Served hot or cold.
Garnish with basil leaves and grilled bread.