SWEET AND SOUR RATATOUILLE OF SUMMER VEGETABLES

SWEET AND SOUR RATATOUILLE OF SUMMER VEGETABLES image

Yield 6 servings

Number Of Ingredients 15

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1 medium eggplant (unpeeled), cut into 3/4-inch cubes
1 tsp coarse salt
1/2 cup golden raisins
10 Tbsp (or more) olive oil
2 large red onions, thinly sliced
2 garlic cloves, minced
1 red bell pepper, cut into 3/4-inch-thick rounds
1 yellow bell pepper, cut into 3/4-inch-thick rounds
2 small zucchini, 3/4-inch-thick rounds
2 small yellow summer squash, 3/4-inch-thick rounds
Salt and pepper
3 Tbsp balsamic vinegar or red wine vinegar
1 1/2 Tbsp sugar
3 Tbsp toasted pine nuts
2 Tbsp minced fresh parsley

Steps:

Sprinkle eggplant with salt. Add cold water to cover. Place raisins in bowl and add hot water to cover. Let both stand 30 minutes. Drain eggplant and raisins. Pat eggplant dry with paper towels. Heat 3 Tbsp oil and add onions and garlic. Saute 3 minutes. Reduce heat to medium low. Cover partially and cook toll softened and caramelized,stirring occasionally, about 35 minutes. Add bell peppers and cook till tender, stirring frequently, about 12 minutes. Transfer to bowl. Do not rinse skillet. Heat 5 Tbsp oil over medium heat. Add eggplant and saute till soft and brown, stirring frequently and adding more oil if sticking occurs, about 20 minutes. Add to pepper mixture. Heat 2 Tbsp oil over medium heat. Add squashes and saute until golden, about 7 minutes. Return all vegetables to skillet and cook 4 minutes, stirring occasionally. Season with salt and pepper. Mix vinegar and sugar in small bowl till sugar dissolves. Add vinegar mixture and raisins to vegetables and cook 3 minutes, stirring occasionally. Transfer to bowl. Mix in pine nuts and parsley. Cool completely. (Vegetables can be prepared 1 day ahead. cover and refrigerate. Bring to room temperature before serving.)