Southwestern Ratatouille

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - minced (small)
1		Garlic clove - minced
1		Eggplant or 1/2 large eggplant - peeled, diced (small)
1		Zucchini - peeled, and (large)
		Sliced 1/4" thick
1		Serrano chile - cored, seeded,
		And minced
1/4 cup	59ml	Dark beer or ale - (to 1/2 cup)
2 cups	125g / 4.4oz	Tomatoes - cored, diced (large)
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Chili powder - (to 1/2 tspn)
1/2 teaspoon	2.5ml	Sugar - (optional)
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
		Hot - cooked rice

Recipe Instructions

Heat oil in a large nonstick skillet. Add onion, garlic, eggplant, zucchini and serrano chile and saute over medium heat, stirring occasionally, until vegetables are tender, about 10 minutes. Pour in 1/4 cup beer and scrape up any vegetables that stick to the bottom of the skillet.

Add tomatoes, cumin and chili powder and simmer 15 minutes, stirring occasionally and adding another 1/4 cup beer if it starts to look dry. (Mixture should be soupy.) If beer is bitter, add sugar. Season to taste with salt and pepper, and stir in cilantro. Serve over hot rice.

South of France, southwestern U.S. -- it's not that far-fetched. This spicy version, from Beverly Bundy of the Fort Worth Star-Telegram, originally called for chipotle chile powder. We substituted regular chili powder because it's easier to find. But you if have the smoky chipotle version, by all means use it.

This recipe yields 2 to 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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