Participant Observation is the Process of Learning by Observing and Participating in Cultural Life
RECEIVE OUR FREE WEEKLY NEWSLETTER. SIGN UP NOW!
First Name Last Name Email
Search

Any term All terms
Calendar
< January, 2020 >
S M T W T F S
29 30 31 01 02 03 04
05 06 07 08 09 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31 01

 Recommended
Coming Soon...
Wednesday, Jan 22
All Day Ongoing and Extended Events
11:00 AM Poetry for the People: African Americans
7:30 PM Stage: The Great Leap
Thursday, Jan 23
All Day Ongoing and Extended Events
4:00 PM Discussion: The Xinjiang Crisis: Domestic and International Reactions
7:00 PM  Italian Film: A Casa Tutti Bene (There Is No Place Like Home)
7:00 PM Italian Film: Mid-August Lunch
7:30 PM Stage: The Great Leap
8:00 PM Comedy: Armando Anto
8:00 PM Stage: Bloomsday
Friday, Jan 24
All Day Ongoing and Extended Events
9:00 AM Music: Railroad Earth
11:30 AM Lunar New Year Lion Dancing
5:00 PM  San Diego Tết Festival
7:00 PM Music: Kambiz Pakan
8:00 PM Stage: The Great Leap
8:00 PM Stage: Bloomsday
8:00 PM Stage: Italian American Reconciliation
Saturday, Jan 25
All Day Ongoing and Extended Events
10:00 AM  San Diego Tết Festival
10:00 AM Lunar New Year at SeaWorld
11:00 AM 2nd Annual Australia Day
11:00 AM  Balboa Park Chinese New Year Festival
1:00 PM Maki Ishiwata Workshop
1:00 PM Discussion: No Human Being is Illegal
2:00 PM Stage: Bloomsday
3:00 PM Stage: The Great Leap
5:30 PM Celebration: Chinese Lunar New Year Banquet 2020
6:00 PM Year of the Rat Art Show
6:30 PM  Dance: Lakshmi Basile
6:30 PM  Music: Matrida Umoja Band
8:00 PM Music: Railroad Earth
8:00 PM Stage: Bloomsday
8:00 PM Stage: Mama Mia!
8:00 PM Stage: Italian American Reconciliation
8:00 PM Stage: The Great Leap
10:00 PM International Student Festival
Sunday, Jan 26
All Day Ongoing and Extended Events
10:00 AM Lunar New Year at SeaWorld
11:00 AM  San Diego Tết Festival
12:00 PM Hands On Kimchi Workshop
12:00 PM Stage: Mama Mia!
2:00 PM Stage: The Great Leap
2:00 PM Stage: Bloomsday
2:00 PM Stage: Italian American Reconciliation
3:30 PM Stage: Mama Mia!
7:00 PM  Django JazzFest
7:00 PM Stage: Bloomsday
Monday, Jan 27
All Day Ongoing and Extended Events
6:00 PM Middle-Eastern Drum Class
Tuesday, Jan 28
All Day Ongoing and Extended Events
Wednesday, Jan 29
All Day Ongoing and Extended Events
11:00 AM Poetry for the People: African Americans
7:30 PM Stage: The Great Leap
Thursday, Jan 30
All Day Ongoing and Extended Events
6:00 PM Cine En Sherman & Humano Film Festival
6:30 PM Sushi Making Class
7:00 PM Italian Film: Maccheroni
7:00 PM South Korean Pop Supergroup: SuperM
7:00 PM Book: Between Two Fires
7:30 PM Stage: The Great Leap
8:00 PM Stage: Bloomsday
Friday, Jan 31
All Day Ongoing and Extended Events
8:00 PM Stage: Bloomsday
8:00 PM Stage: Italian American Reconciliation
8:00 PM Stage: The Great Leap
Saturday, Feb 1
All Day Ongoing and Extended Events
10:00 AM Lunar New Year at SeaWorld
2:00 PM Stage: Bloomsday
2:30 PM DIY Miso Making Workshop
3:00 PM Stage: The Great Leap
7:15 PM Viennese Nights: A Grand Victorian Ball
8:00 PM Stage: Bloomsday
8:00 PM Stage: Italian American Reconciliation
8:00 PM Stage: The Great Leap
Sunday, Feb 2
All Day Ongoing and Extended Events
10:00 AM Lunar New Year at SeaWorld
2:00 PM Stage: Italian American Reconciliation
2:00 PM Stage: Bloomsday
7:00 PM Ethnic Heritage Ensemble
7:00 PM Stage: Bloomsday
Monday, Feb 3
All Day Ongoing and Extended Events
6:00 PM Middle-Eastern Drum Class
Tuesday, Feb 4
All Day Ongoing and Extended Events
Provencal Ratatouille - A Vegetarian Delight!

Ratatouille


Ratatouille is signature dish of the the Provence region of southeastern France. The word ratatouille is derived from the verb touiller which means "to stir up." The dish is tremendously popular throughout France because it is easy to prepare, uses abundantly available ingredients, and can be served cold or warm.

The Provence region lies along the Mediterranean Sea just west of Italy. Provence's diverse topography is characterized by mountains, valleys, and beautiful beaches. (Sound familiar, San Diegans?) Originally a Greek colony, Provence was once a part of the Roman Empire and was eventually incorporated into France in the 15th century.

The region’s warm weather, coastal location, and the impact of other Mediterranean culinary influences has produced a cuisine at odds with stereotypical notions of French food. The Provencal cooking is more akin to neighboring Italy than to the rest of France.

It is said that there are three foundations to Provence cuisine: olive oil, garlic, and aromatic herbs (such as herbs de Provence). This makes ratatouille a quintessential Provencal dish.

Our recipe and preparation follow the notion that in order to “do ratatouille right,” the component flavors should not be mixed and muddled. The vegetables should be cooked separately and then arranged in layers so that each will retain their distinct flavors.

The following recipe is was adapted from "Mastering the Art of French Cooking" by Simone Beck, Louisette Bertholle, and Julia Child.

Ingredients

  • ½ pound eggplant
  • ½ pound zucchini
  • 1 tsp. salt
  • 4 tablespoon olive oil, more if needed
  • ½ pound (about 1 ½ cups) thinly sliced yellow onions
  • 2 (about 1 cup) sliced green bell peppers (orange peppers were used in this preparation.)
  • 2-3 tablespoons olive oil, if necessary
  • 2 cloves mashed garlic
  • 1 pound firm, ripe, red tomatoes, peeled, seeded and juiced to make 1 ½ cups pulp
  • 3 tablespoons minced parsley (Italian parsley used here.)
  • Salt and pepper to taste

Preparation:

  1. Peel the eggplant and cut into slices 3/8 inch thick, about 3 inches long, and 1 inch wide.
  2. Place in a bowl and toss with salt. Let stand for 30 minutes. Salting and rinsing—known as "degorging"—will soften and remove much of the eggplant's bitterness. Eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, salting process will reduce the absorbtion of oil absorbed.
  3. Scrub the zucchini, slice off the two ends, and cut up like the eggplant.
  4. Place in a bowl and toss with salt. Let stand for 30 minutes. Salting and rinsing—known as "degorging"—will soften and remove much of the eggplant's bitterness. Eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, salting process will reduce the absorbtion of oil absorbed.
  5. Drain the eggplant and zucchini slices and dry them on a towel.
  6. One layer at a time, sautée (for about one minute) the eggplant in hot olive oil. When lightly browned on each side, remove from pan and set aside. Sautée the zucchini in a similar fashion.
  7. In the same skillet, cook the onions and the peppers slowly in olive oil for about 10 minutes, or until tender but now browned. Stir in the garlic and season to taste.
  8. Boil a small pot of water and immerse the tomatoes for about 10 seconds. Remove, cool, and peel off the skins.
  9. Slice the peeled tomatoes through the center, and gently squeeze them over a bowl to extract the juices and seeds. Slice the juiced and seeded tomatoes into 3/8 inch strips. Lay the sliced tomato pulp over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until the tomatoes have begun to render their juice. Uncover, baste with the juices, raise heat and boil for several minutes, until juice has almost evaporated.
  10. Place a third of the tomato mixture in the bottom of a heavy casserole pot (the recipe calls for a 2 1/2 quart fireproof casserole about 2 1/2 inches deep) and sprinkle over it 1 Tb. of parsley.
  11. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.
  12. Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
  13. Set aside, uncovered, and reheat slowly at serving time, or serve cold.

Bon Appetitte!

Text by David Craven
Photos and dish preparation by Pattie Anderson
Bookmark and Share

Keep informed about San Diego Events!
Sign-up for our weekly Eblast by clicking here: Sign Me Up!

Comments - Please Log In to make a comment
The comments are owned by the poster. We are not responsible for its content.
Today's Date

IN PRINT SINCE 2006
Follow Us!
Follow Us on IntagramFollow Us on FacebookVisit Our YouTube ChannelFollow Parobs on TwitterVisit Us on PinterestVisit Us on Linked-In
Music From Everywhere!
Radio Garden
Support Our Mission
Buy Stuff at Amazon!
Amazon
Published By:
Try This Tonight!

Greek Kotosoupa Avgolemon
Book of the Month

Girl, Woman, Other

by Bernardine Evaristo
Music of the Month

The Exorcism Of A Spinster

by Hope Masike.
Participant Observer Staff
Section Editors, Writers and Contributors: Sharon Payne, Ana Alvarez,
Cecilia Xinyu Cai, Jaehyeon Ahn
Spanish Translations: Ana Alvarez, Programming: Rachel Duncan
Associate Editors: Christa Parrish, Katie Tonellato
Editor in Chief: Tom Johnston-O'Neill
Orgs and Causes in San Diego
Learn a New Language!
Local Classes
Online Courses
Meetups
Dictionaries
Books & Software
Immersion Programs
Join Our Team!
Contact Us

Home - Calendar - Film - Donate - Articles - Food - Music - Dance - Stage - Art - Netflix - Books - About - Shops - Extras


The San Diego Participant Observer is a publication of The Worldview Project, a 501(c)3 educational nonprofit corporation
2445 Morena Blvd, Suite 210 San Diego, CA 92110 — © 2006 - 2019