Just cook your ratatouille the way you usually do (or as I suggest below) and after it’s cooked and chilled (at least a little) – put it all in a blender and puree. It creates a very delicious, creamy, and versatile vegetable dip, which you can spice to your liking and serve warm right away, room temperature or cold, and can be a sauce or a side for any fish, chicken or meat. I can eat it with a spoon, but if you put that spoon on a slice of good rye bread – it’s hard to stop.
- Start with roasting onions (and you don’t have to chop them too fine as it will all be blended) on medium high heat.
- When onions turn golden – add eggplant as they cook the longest
- Once eggplant gets some golden crust – add chopped zucchini
- When zucchini softens add garlic and chili pepper (optional)
- Add chopped tomatoes, you can also add tomato paste, herbs of your choice (thyme, oregano, parsley)
- Mix everything, check for seasoning, cover the lid, reduce the heat and let it cook for about 15 min till all the vegetables are fully cooked
- The vegetable size and proportions are very flexible, you can also saute every vegetable separately
- You can add salt and pepper to every vegetable as you add it or season the whole pot when all the ingredients are in
- Turn the heat off, let it cool (at least slightly), place in a blender or food processor and puree. Check the dip for seasoning and adjust if needed.
