Ratatouille
The Mediterranean climate of Northern California yields all of the key ingredients of this Provencal summer staple. For a simple supper, pair it with crusty bread or creamy polenta and a fresh green salad. For a more robust meal, we suggest a cannellini bean salad or sautéed green beans with almonds or hazelnuts. This recipe serves 4, but it freezes well, so consider making a double batch while eggplant and zucchini are abundant. If the weather is too hot to turn on the oven, you can grill the vegetables instead of roasting them..
Ingredients
- 1 small globe eggplant
- 1 medium zucchini
- 1 small red bell pepper
- 1 small yellow onion
- ¼ cup olive oil
- 1 can (28 oz.) whole tomatoes
- 1 Tablespoon minced garlic
- 1 teaspoon oregano
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 sprigs fresh basil
Directions
For the tomato base:
- Over medium heat, in a large heavy-bottomed pot, heat ¼ cup olive oil along with the garlic, oregano, salt and red pepper flakes until the garlic starts to sizzle.
- Roughly chop the tomatoes or break them apart by hand.
- Add the tomatoes and all of the juice.
- Simmer over low heat while the vegetables roast.
For the roasted vegetables:
- Preheat oven to 400 degrees
- Cut the eggplant, zucchini, bell pepper and onions into 1-inch pieces
- Toss the onions and peppers with 1 Tablespoon olive oil and ¼ teaspoon salt. Distribute evenly on parchment lined baking sheet.
- Toss the eggplant and zucchini with 3 Tablespoons olive oil and ½ teaspoon salt. Distribute evenly on parchment lined baking sheet.
- Cook onions and peppers for 15 minutes or until softened.
- Cook the eggplant and zucchini for 25 minutes or until softened and lightly browned.
To finish the dish:
- Add the roasted vegetables into the tomato base and simmer together, stirring occasionally, for 5 minutes.
- Tear the basil into small pieces and stir it into the pot.
Servings: 4