40 TO 50 SERVINGS
Cookbook author Lydie Marshall was a celebrated New York cooking teacher until she left to open a culinary school in a chateau in her native France. Her food always has a special twist that makes it her own, as you’ll find when you try this ratatouille made with sweet red and yellow peppers and goat cheese.
4 pounds eggplant, unpeeled, cut into ½-inch dice
3 tablespoons coarse salt
About 2⁄3 cup extra-virgin olive oil
6 medium onions, sliced
3 pounds red bell peppers, cut into ½-inch squares
3 pounds yellow bell peppers, cut into ½-inch squares
8 medium tomatoes, peeled, seeded, and cut into ½-inch dice
4 medium zucchini, cut into ½-inch dice
6 garlic cloves, minced
¼ cup minced fresh tarragon or basil
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
10 ounces fresh white goat cheese
1. Put the eggplant in a colander and sprinkle with 2 tablespoons of the salt; toss. Let drain for 30 minutes. Rinse the eggplant under cold running water, drain, and pat dry.
2. Heat 2⁄3 cup olive oil in a very large (preferably 9-quart) nonreactive flameproof casserole. Add the onions and sauté over moderately high heat until just beginning to color, 5 to 10 minutes.
3. Add the red and yellow peppers to the onions and cook, stirring frequently, until they are slightly softened, 5 to 10 minutes.
4. Add the eggplant and cook, tossing and adding additional oil if the eggplant begins to stick, until it is translucent on the outside, about 15 minutes.
5. Finally, add the tomatoes, zucchini, garlic, and tarragon. Season with the remaining 1 tablespoon salt, the black pepper, and the cayenne. Cover and cook for 40 minutes, stirring frequently to prevent sticking.
6. Uncover the pan and cook until the liquid is reduced to a syrupy consistency, about 15 minutes. Remove the pan from the heat. (The recipe can be prepared ahead to this point. Refrigerate, covered. Reheat before proceeding.)
7. Crumble half the goat cheese into the vegetables and stir to mix. Crumble the remaining cheese over the top of the ratatouille, cover the pan, and let stand for 5 minutes to let the cheese melt. Serve warm or let cool to room temperature.