If you like Ratatouille, you should try this daring and sassy inn dish

1. Place the eggplant and zucchini in a colander or a colander placed on a bowl. Season with 1 tablespoon of kosher salt and mix until it is well combined. Let stand for at least 15 minutes and up to 1 hour. Display the liquids that accumulate in the bowl.

2. Once drained, in a large Dutch pot or oven, heating 1/4 cup of oil over medium-low heat until they are sparkling. Add the tomatoes, red peppers, onion, Scottish hood (to taste) and 1 teaspoon of salt. Cook, stirring frequently, until it softens, about 8 minutes. Transfer the vegetables to a large bowl; Cancel.

3. In the now empty pot, add 1/4 cup of more oil and heat over medium-low heat until they are sparkling. Add the drained eggplant and zucchini and cook until they are softened, about 8 minutes.

4. Transfer the cooked eggplants and zucchini to the bowl with a mixture of tomatoes and mix to combine. Transfer half of the mixture of vegetables cooked in a mixer jar and mix, starting at low speed and increasing up until they are broken down and detach. (Hold a folded cloth on the jar cover while mixing and be careful, because the mixture is hot.)

5. Turn over the cooked vegetables, the vegetable puree and the dried shrimp on a large pot or a Dutch oven now empty and cook over medium-low heat, partially covered, until it is hot and sassy, ​​5 to 7 minutes.

6. Add the mackerel or mushrooms and cayenne pepper, stir and continue to cook until the eggplant is tender, 2 to 3 minutes. Season with taste with salt and more cayenne pepper, if necessary. If the egg sauce is still too wet, continue to cook, partially covered with a hindered cover, until slightly thickened, 4 to 5 minutes. Serve.

Special equipment

Dutch colander, large pot or oven, mixer

Notes

Vacuum or freshly smoked nets can often be found in the refrigerated housing near other smoked fish on many markets. Some smoked mackerels are canned or in jars, often kept in oil or brine – they can work in a pinch, but the flavor is stronger and more salty, so use less and taste as you go. If it is not available, smoked trout can be substituted.

For dried shrimp, avoid extra -light varieties (often used for stocks or broth), and choose shrimp not larger than a sticker – they quickly rehydrate and decompose well in the sauce. Look for small to medium dried shrimps (sometimes labeled labeled), generally sold in plastic bags in the freezer or dry products from African, Asian or Caribbean grocery stores.

Make-ahead and storage

The stew can be refrigerated in an airtight container up to 4 days.