Farmers Market Ratatouille
This is my mother's recipe for ratatouille, given to me almost 30 years ago. It makes wonderful use of the summer harvest of eggplant, tomatoes, green peppers and zucchini. It is delicious, colorful, and very versatile. It goes great as a side dish, with some cold roasted chicken, in an omelette, over pasta, or even in a sandwich! I don't know why, but I find this tastes even better a day later. I guess it gives the flavors a chance to really marry.
- Ready In:
- 4 cups of diced eggplants, approximately 1 large (dice to about 1/2-inch size)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup chopped onion (chop coarsely)
- 2 large garlic cloves, minced
- 1 large yellow squash, diced to about 1/2-inch size (2 to 2-1/2 cups)
- 1 large zucchini, diced to about 1/2-inch size (2 to 2-1/2 cups)
- 1⁄2 cup chopped green bell pepper
- 2 cups chopped fresh tomatoes (chop coarsely)
- 1 (14 1/2 ounce) can whole tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh basil (or 1 t. dried)
- 1⁄2 teaspoon crushed red pepper flakes
- 1 1⁄2 teaspoons chopped fresh oregano (or 1/2 t. dried)
- salt and freshly ground pepper, to taste
- Lay the diced eggplant out on a cutting board and sprinkle with 1 t. of salt. Let sit for 10 minutes, then rinse away the salt and pat eggplant dry with paper towels.
- Heal olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 3-4 minutes until almost translucent, then add garlic and cook for another minute or so, until onions are soft.
- Add in eggplant, yellow squash, zucchini, bell pepper, and fresh tomatoes; stir to combine thoroughly. Add canned tomatoes (including liquid), breaking tomatoes up with a wooden spoon. Stir in tomato paste, herbs, and seasonings. Simmer, uncovered, over medium heat for about 20 to 25 minutes, until all the vegetables are tender and the liquid has reduced slightly.