Ratatouille (Baby Watson’s)
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
2884 oz. servings 2hours
Cook Time Passive Time
2hours 1hour
Servings Prep Time
2884 oz. servings 2hours
Cook Time Passive Time
2hours 1hour
Ingredients
Instructions
  1. 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.
  2. Heat the Soybean Oil in a large pot or steam-jacketed kettle.
  3. Sauté the Green Peppers, Onions and Fresh Garlic until slightly soft.
  4. Add the Eggplant, Zucchini, Squash, and Mushrooms and cook till slightly soft.
  5. Add the Tomatoes and Water, and bring to a boil.
  6. 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.
  7. Remove from heat and stir in the Basil and Parsley.
  8. 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.