1 small eggplant, unpeeled and cut into ½ “ / 1 ½ cm pieces
1 zucchini, cut into ½ “ / 1 ½ cm pieces
½ cup red and yellow bell peppers
¼ cup dry red wine
3 ripe plum tomatoes, cut into ½ “ / 1 ½ cm pieces
salt and black pepper per taste
1 tablespoon thinly sliced fresh basil leaves
Instructions
Heat the oven to 400ºF/ 200ºC.
Spread the salt in a thin layer on a small baking sheet. Pierce the potatoes with a fork, then nestle them in the salt and sprinkle small amount of salt over them. Bake the potatoes until they feel tender when you pierce them with a fork -about 45 min, then remove the potatoes from the oven and let them cool for about 5 min. Wipe off any access salt on them and discard it.
Heat a medium sauce pan over medium heat and add the olive oil, then add the shallots and garlic. Cook stirring often until they become tender – about 2 min, then add the eggplant, zucchini, bell peppers and cook stirring occasionally until the eggplant is softened – about 5 min. Add the wine and tomatoes and stir occasionally until the tomatoes have broken down into a coarse sauce – about 8 min. Season with salt and pepper to taste, stir in the basil and remove from the heat.
Cut each potato length wise and then cross wise in half, almost but not quite all the way through and squeeze the ends to open it up, then divide the ratatouille among the potatoes.
Transfer them to a plate and top up with yogurt, chives and if desired parmesan cheese. Serve hot.
