Dindon Sauce Ratatouille

Dindon is the French Word for Turkey

And long before being a Pixar cartoon character, ratatouille was a Provencal vegetable stew.

This recipe is based on one by the same name by Jérôme Ferrer in his book Les secrets des sauces révélés.

Serves 4

6 Tablespoons of olive oil

1 lb leftover cooked turkey or raw turkey, cut into 1 inch cubes

1 medium eggplant, cut into 1 inch cubes

1 zucchini, cut into 1 inch cubes

1 stalk of celery, cubed

1 ½ cup sliced onions

4 garlic cloves, crushed

1 red pepper, cut into 1 inch squares

1 Tablespoon tomato paste

2 cups of water

2 fresh ripe tomatoes, chopped

salt and pepper

If you are using uncooked turkey, sauté the turkey in 2 Tablespoons of olive oil in a large skillet or dutch oven until cooked through and browned . Remove the turkey and set aside.

Sauté the zucchini and eggplant in 2 Tablespoons of olive oil for 10 to 12 minutes over high heat until they are golden. Add the remaining olive oil, celery, onion, garlic, and red pepper and cook until they tender, but not browned.

Add the other ingredients. Stir in the pre-cooked meat, season to taste. Continue cooking covered for 20 to 25 minutes over low heat.

The resultng ratatouille can be served over pasta or rice.

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