Grilled Ratatouille

Ingredients

• 3 small Japanese eggplants
• 2 large red sweet peppers
• 1 large yellow sweet pepper
• 4 canned anchovy fillets
• 3 cloves garlic
• 1 cup extra-virgin olive oil
• 2 medium red onions, peeled and quartered
• 1 zucchini, halved lengthwise
• 3 ripe, firm tomatoes, cut in half
• Salt and freshly ground pepper to taste
• 2 tablespoons fresh basil, cut into thin strips
• 1 tablespoon capers

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    431 calories; 37 grams fat; 5 grams saturated fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 4 grams protein; 2 milligrams cholesterol; 472 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. At least an hour before cooking, light the charcoal fire.
2. Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
3. Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
4. Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
5. Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
6. Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
7. Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
8. Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
9. Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.

• For a main dish serving, the ratatouille may be served tossed with pasta. This recipe prepares enough vegetables for one pound dried pasta.

45 minutes