Down-Home Ratatouille

Name: Down-Home Ratatouille
Cuisine: American
Ingredients: 1 whole medium eggplant, sliced thick (do not peel); 2 leeks, halved; 1 green bell pepper; 1 red bell pepper; 1 medium onion, sliced thick; 3 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; ¾ cup canned crushed tomatoes; ½ cup chicken stock; ¼ cup slivered cracked green Greek olives or other green olives with character; ¼ cup slivered cracked green Greek olives or other green olives with character

Preparation info

Serves
4
as a main dish or 6 as a side dish

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

We realized that ratatouille had been adopted as American fare a couple of decades ago when a cowboy café in Cheyenne, Wyoming, offered it to us as the vegetable of the day. We knew the dish still had some territory to cover, though, because the waiter called it “rat tool.”

Ingredients

1 whole medium eggplant, sliced thick (do not peel)
2 leeks, halved
1 green bell pepper

Americas
United States
Side dish
Main course
Gluten-free

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Rub the eggplant, leeks, bell peppers, and onion with 2 tablespoons of the olive oil. Place the vegetables in the smoker as far from the heat as possible. Cook until the vegetables are crisp-tender, 35 to 45 minutes. Remove the vegetables from the smoker and, when cool enough to hand