Ratatouille Chili with Fresh Parmesan
Source of Recipe
D'Agostino, NYC
Recipe Introduction
Fresh mushrooms, eggplant, pole beans, zucchini, and dark red kidney beans are simmered in herbs and tomato sauce, spooned over rotini pasta, and topped with olive oil and fresh Parmesan cheese.
List of Ingredients
2 tablespoons extra-virgin olive oil
2 cups quartered mushrooms
2 cups diced eggplant
1 cup chopped yellow onion
1 cup chopped green bell pepper
2 garlic cloves, minced
1 cup chopped zucchini
1 cup fresh pole beans, cut into 1-inch pieces
1 14-1/2-ounce can diced tomatoes, undrained
1 cup canned reduced-sodium chicken broth or water (not condensed)
1 8-ounce can tomato sauce
1 tablespoon chili powder
1/2 teaspoon dried basil leaves
1/4 teaspoon hot red pepper flakes
2 tablespoons chopped fresh parsley
1 15-ounce can dark red kidney beans, rinsed and drained
1/2 teaspoon salt
1/4 cup freshly grated parmesan cheese
3 cups hot cooked rotini pasta, no salt or oil added during cooking (optional)
Recipe
Place 1 tablespoon of the oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add mushrooms, egg-plant, onion, pepper, and garlic and cook for 10 - 12 minutes or until onion is translucent. Add zucchini, pole beans, tomatoes and their liquid, chicken broth, tomato sauce, chili powder, basil, red pepper flakes, and parsley. Bring to a boil, reduce heat, cover tightly, and simmer for 20 minutes.
Remove from heat, stir in kidney beans and salt, and blend well. Gently stir in remaining tablespoon of oil and let stand, uncovered, for 15 minutes before serving. Flavors improve if chili is refrigerated overnight or for at least 4 hours. Reheat over low heat. Serve over cooked rotini (if desired) and top with Parmesan.
SUGGESTED GARNISH: Fresh parsley sprigs.
Makes about 6 cups
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