Name: Rattatuia (Tomato-Eggplant-Zucchini Sauce)
Yield: Makes 4 servings for pasta or gnocchi
Cuisine: Italian
Ingredients: 20 small or 12 large basil leaves, carefully wiped and then torn; 1 medium green, red, or yellow pepper, washed, cored, cut into thin strips; 2 baby eggplants, cut into thin disks or 1 medium eggplant, cut into small cubes, with as many seeds removed as possible; 1 clove garlic, green heart removed, cut into thin slivers; Flour; 2 baby zucchini, cut into small pieces or 1 medium zucchini, cut into thin disks; 4 (1 + 3) tablespoons/60 (15 + 45) ml Ligurian extravirgin olive oil; 4 ripe plum tomatoes; 1 teaspoon/2 g pinoli (optional)

Preparation info

Makes
4
servings for pasta

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Here is a sauce that is very similar to ratatouille (in name as well as constitution). It is simple to execute if you are careful not to burn any of the ingredients, which will make many of the sweet vegetable flavors harsh and bitter. Ideally, you should use primizie, the first vegetables of the spring, which are most delicate in flavor and texture. However, this is a sauce you can make for months using more “adult” vegetables. Rattatuia is an ideal dressing for