Stir-Fry Ratatouille (The New Lighthearted Cookbook)
My aunt’s sister used to refer to her mother’s ratatouille as rat-shit-patooie. Fitting that some few decades later Disney would come out with a movie glorifying the dish (really, I think they chose it because it’s a funny word) and its’ being made by rats.
| 2 tbsp canola oil 1 medium onion, sliced 2 cloves garlic, minced 8 medium mushrooms, halved 1 small sweet yellow or red pepper, cubed 2 cups cubed (1/2” pieces) unpeeled eggplant 1 small zucchini, sliced 2 tomatoes, cut in wedges 1/2 tsp each dried thyme and basil salt and pepper |
In a large non-stick skillet, heat half of oil over medium-high heat; add onion, garlic, mushroom, and sweet pepper and stir-fry until tender, about 4 minutes, adding up to 2 tbsp water if needed to prevent burning.
With slotted spoon, remove to side dish and set aside.
Heat remaining oil in skillet; add eggplant and zucchini; stir-fry for 4 minutes or until tender. 
Screw that dirtying another dish shit. My zucchini and eggplant JOINED the mushroom mixture. No waiting until the zucchini’s “ready” for mushroom to come on the scene for my ratatouille.
Return mushroom mixture to pan, add tomatoes, thyme, and basil; cover and simmer for 5 minutes. Add salt and pepper.
You may notice a dearth of tomato on my plate. That’s because tomatoes, untouched by the heat, salt, and pulverizing of the canning process, are kinda gross. So I didn’t put them in. Nyeah.
This was ok. I’m pretty adventurous, but I still think that many iterations of eggplant are a little shifty-eyed, this one included. Conclusion: not rat shit. Also not mind-blowing.
Makes 6 servings.
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