Razzmatazz Ratatouille With Parmesan Crisps

Name: Razzmatazz Ratatouille With Parmesan Crisps
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 3 -5 tablespoons olive oil; 1 large eggplant, peeled and cut into 1/2-inch cubes; 2 teaspoons kosher salt; 1 large onion, chopped; 5 -6 garlic cloves, minced; 1/4 teaspoon hot red pepper flakes; 2 red bell peppers, cut into large pieces; 2 green bell peppers, cut into large pieces; 1 lb vine-ripened tomatoes, seeded and chopped fine; 1 cup canned cooked chickpeas, drained; 1 cup fresh basil, chopped (loosely packed, divided); 1 cup fresh Italian parsley, chopped (loosely packed, divided); fresh ground black pepper; 1 lb parmesan cheese (whole wedge); 1 teaspoon vegetable oil; freshly cracked pepper

Submitted by CHRISSYG

"Great recipe to use your summer bounty! The red pepper flakes give this ratatouille the extra "razz" and the flavor of Parmesan crisp is a nice compliment."

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Ready In:: 55mins
Ingredients:: 16
Serves:: 4

ingredients

3 -5 tablespoons olive oil
1 large eggplant, peeled and cut into 1/2-inch cubes
2 teaspoons kosher salt
1 large onion, chopped
5 -6 garlic cloves, minced
¹⁄₄ teaspoon hot red pepper flakes
2 red bell peppers, cut into large pieces
2 green bell peppers, cut into large pieces
1 lb vine-ripened tomatoes, seeded and chopped fine
1 cup canned cooked chickpeas, drained
1 cup fresh basil, chopped (loosely packed, divided)
1 cup fresh Italian parsley, chopped (loosely packed, divided)
fresh ground black pepper
Parmesan Crisp
1 lb parmesan cheese (whole wedge)
1 teaspoon vegetable oil
freshly cracked pepper

directions

Sprinkle Eggplant pieces lightly with salt and pepper. Allow to rest salted in a colander for about a half hour.
In a large deep sided frying pan heat 1 to 1 1/2 tablespoons oil until hot.
Cook half the eggplant in the hot oil until lightly browned on all sides, transfer to a dish to reserve and repeat with the other half of the eggplant and reserve that on the side as well.
In the same frying pan, heat another tablespoon of olive oil and add the onion, garlic, pepper sand red pepper flakes. Sautee’ till slightly softened but not limp.
Add the eggplant back to the pan and then add the chick peas, tomatoes and half of the basil and parsley.
Cook on low until vegetables are softened and sauce has thickened somewhat. Adjust seasonings with salt and pepper to taste.
Parmesan crisp:
Preheat oven to 425 degrees.
Grate the parmesan cheese using the large holes of a box grater or using the grater attachment to a food processor.
Oil a baking sheet well with vegetable oil (nonstick cooking spray can be substituted or use silpat if you are lucky enough to have it).
Pile cheese in cookie sized rounds of about 1-1/2 inch diameter.
Sprinkle over with freshly cracked pepper.
Bake in oven about 5-7 minutes (keep an eye on it, it’ll burn fast) until golden brown. Remove from cookie sheet and place on cooling racks.