11 Oct Ratatouille (Baby Watson’s)
Posted at 08:55h
in Baby Watson, Brunch, Bulk Foods, Dinner, Entree's, Indian, Lunch, Vegetables, Vegetables
When I first arrived in New England, in the Boston / Cambridge area, the citizens there contently walked through their dull little lives, secure in the false belief that they had reached ultimate, superior plane of existence by means of the daily gruel they were served up as Ratatouille... until I came along as set them free.
I don't toot my own horn that much, but in this case, when I made my first batch Ratatouille for the powers-that-were at Baby Watson's, they acted like it was a truly Earth shattering experience. It's good stuff, but not life changing. Anyway, here it is... Enjoy!! This recipe make about 8 gallons, or 72 lbs. of The World's Best Ratatouille.
| Servings | Prep Time |
| 288 4 oz. servings | 2 hours |
| Cook Time | Passive Time |
| 2 hours | 1 hour |
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When I first arrived in New England, in the Boston / Cambridge area, the citizens there contently walked through their dull little lives, secure in the false belief that they had reached ultimate, superior plane of existence by means of the daily gruel they were served up as Ratatouille... until I came along as set them free.
I don't toot my own horn that much, but in this case, when I made my first batch Ratatouille for the powers-that-were at Baby Watson's, they acted like it was a truly Earth shattering experience. It's good stuff, but not life changing. Anyway, here it is... Enjoy!! This recipe make about 8 gallons, or 72 lbs. of The World's Best Ratatouille.
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Ingredients
- 4 to 6 cups Soybean Oil
- 12 cloves Garlic, Fresh, minced
- 24 each Bell Peppers, Green, diced 3.25#
- 10 each Onions, Spanish, diced 7#
- 12 each Eggplant, diced 12.5# (skin on)
- 24 each Zucchini, diced 10#
- 16 each Summer Squash, diced 10#
- 3 lbs. Mushrooms, Fresh (The original recipe called for canned mushrooms, but I altered that here to use fresh.) Well washed
- 2 #10 cans Crushed Condensed Tomatoes
- 4 cups Water (rinse out tomato cans)
- 1/2 cup Red Wine Vinegar
- 2 cups Sugar, Granulated
- 4 tbsp. Sea Salt
- 2 tbsp. Pepper, Black, Ground
- 1/2 cup Basil, Fresh, chiffenade
- 1/4 cup Oregano, dried
- 2 tbsp. Worcestershire Sauce
- 1/2 cup Garlic, Granulated
- 4 each Bay Leaf, ground (grind in a coffee grinder or similar aparatus)
- 1/2 tbsp. Tabasco Sauce
- 1 tbsp. Chili Powder, Dark
- 4 tbsp. Parsley, Fresh, minced
Servings: 4 oz. servings
Units:
Instructions
- Prep all of the vegetables and set aside in separate containers, piles, whatever. The Peppers, Onions Eggplant, Zucchini, and Squash should all be of about a 3/4" uniform size. The Mushrooms are sliced thick, the Basil is chiffonade, the Parsley is minced.
- Heat the Soybean Oil in a large pot or steam-jacketed kettle.
- Sauté the Green Peppers, Onions and Fresh Garlic until slightly soft.
- Add the Eggplant, Zucchini, Squash, and Mushrooms and cook till slightly soft.
- Add the Tomatoes and Water, and bring to a boil.
- Add the Red Wine, Sugar, Sea Salt, Pepper, Oregano, Worcestershire Sauce, Granulated Garlic, Bay Leaf, Tabasco Sauce and Chili Powder, stir and cook to a stewy consistency.
- Remove from heat and stir in the Basil and Parsley.
- Cool to room temperature, store in air-tight containers, and refrigerate or freeze.
Recipe Notes
If frozen, thaw in the refrigerator overnight before using.
Great hot as an entrée or cold as an ingredient.
NOTE: The only thing that I would add to this now days is maybe some Black Olives, and I would greatly reduce the cooking times.
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