Cajun Ratatouille - Crescent City Farmers Market

Recipe for the week of July 3, 1999 Recipe courtesy of Chef John Folse

RECIPE
Cajun Ratatouille

Ratatouille is the most famous vegetable casserole in Italy and the South of France. It is often made with a combination of vegetables and other local seasonings. Here in bayou country, we add a Cajun twist by incorporating boudin into the dish.

1 cup diced eggplant
1 cup diced zucchini
1 cup diced yellow squash
1 cup diced tomato
1/2 cup sliced black olives
1/2 cup olive oil
1 pound boudin, sliced
1 cup chopped onions
1 cup chopped celery
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup diced garlic
2 cups tomato sauce
1/4 cup chopped thyme
1/4 cup chopped basil
1/4 cup oregano
salt and cracked black pepper to taste
dash of hot sauce

Preheat oven to 375 degrees. In a fourteen inch heavy bottom skillet, heat olive oil over medium high heat. Sauté boudin until golden brown. Remove and set aside. Add onions, celery, bell peppers, and garlic. Sauté three to five minutes or until vegetables are wilted. Add eggplant, zucchini, squash, tomatoes, black olives and boudin. Blend well into the vegetable mixture. Sauté thirty minutes, stirring occasionally to keep from scorching. Once eggplant mixture is wilted, add tomato sauce, thyme, basil, and oregano, stirring into vegetable mixture. Season to taste using salt, pepper and hot sauce. Continue to cook ten to fifteen minutes. Remove from heat and spoon ratatouille into an oven-proof baking dish. Bake, uncovered, for thirty minutes. Serve as a vegetable casserole or as a stuffing for chicken and game birds.

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