Tamarind-Infused Ratatouille

The sweet-sour taste of tamarind, frequently realized in quite loads of Indian and South Asian dishes, adds a appealing, however no longer overpowering, twist to this French dish. It brought out many characteristics that I didn’t capture in the actual particular person greens earlier: the caramelization of the eggplant, the freshness of the zucchini, the woodsy scent of the thyme.

For the tamarind chutney, I archaic Geeta’s stamp (http://geetasfoods.com/merchandise/tamarind-chutney-320g/), however you can fabricate your have (https://food52.com/recipes…).

This is an unparalleled dish to manufacture ahead as it greatest gets better as it sits! —Jane Katz

Instructions

1. Toss eggplant with a hefty sprinkle (about 1 teaspoon) of salt in a colander and let it sit down for half-hour. Then pour it out real into a wide bowl lined with paper towels. press and squeeze most of the liquid out of the eggplant.
2. Add a effective glug (about 2 tablespoons) of olive oil to a wide pan and sauté eggplant till deeply golden, about 10 minutes. When done, expend away and situation apart.
3. Add 2 tablespoons oil, then sauté onions on a medium heat till translucent, about 7 minutes. Add garlic, chili flakes, and half of of the basil. Add a effective pinch of salt.
4. Add peppers and squash, cooking for 10 minutes till they originate to brown. Add tomatoes, and one other tablespoon of oil. Style for salt and add pepper. Add more salt if well-known.
5. Cook this mixture for 10 minutes, then add help eggplant and diluted tamarind chutney. Toss and taste.
6. Add more salt/spice if your ratatouille wishes more of a kick. Add more tamarind chutney must always you can like it to be more pungent. Add more basil must always you are feeling like it. Cook for one other 8-10 minutes.
7. High with final basil leaves, and help warm (preferably with a tremendous crusty bread, and a tumbler of wine).