Enjoy the peak of summer harvest with this all encompassing Ratatouille dish. Featuring eggplant, tomatoes, peppers and squash fresh from the market over Papardelle's Pasta. Our Haystack Goat Cheese chevre tops it all off with a touch of basil.
Author Chef Paul Reilly, Beast & Bottle and Coperta
Green Tomato Pickle
3tbspapple cider vinegar
pinch of salt
1yellow squash,cut into 1/4 inch rounds
1/2cuppickled green tomato
Green Tomato Pickle (day before)
Mix vinegar, sugar, salt, and water in a small bowl.
Dice tomato into small chunks and add to pickling liquid. Let pickle overnight.
Ratatouille (day you'll serve it)
Heat oven to 450 degrees.
Cut eggplant into 1/2 inch cubes. Place in large bowl, cover with cold water and add lemon juice. Let sit for 10 minutes.
In a mixing bowl, toss squash with a splash of oil and salt. Roast for 5 minutes. Remove from the oven and let cool.
Drain the eggplant and pat dry with paper towels.
In an extra large saute pan, add 2 TBSP of olive oil and when very hot, brown the eggplant in batches being careful not to crowd the pan. Use a slotted spoon to transfer the eggplant to a plate lined with paper towels. Discard the oil.
Add the remaining oil to the pan, and when very hot add the bell pepper. Saute for 10 minutes or until tender. Then add garlic and cook for 2 minutes.
Add reserved eggplant and squash, lower heat and simmer for 5 minutes.
Cut tomato in half and grate it with a box grater into a bowl. Discard the skins.
Pour grated tomatoes into vegetable stew, and simmer for 5 minutes or until starting to thicken.
Then add in green tomato pickles and turn off heat.
Boil pappardelle. When cooked through, drain pasta, reserving 1/4 cup pasta water.
Toss pasta with ratatouille and reserved water, and let simmer one minute. Add in torn basil.
Serve immediately topped with chevre and a couple cracks of black pepper.