Gardner’s Ratatouille

What could be better at this time of year than Ratatouille, a vegetable stew.  Using all the fresh vegetables that are so plentiful now, I made up a large pan of this dish.  We love it when I first make it, and we like it even better the second time around when the  flavor seems to get even better.

Extras can be slowly reheated very successfully, but it is actually quite good served cold.  We particularly enjoy folding the leftovers inside a croissant, for a light lunch.  If you wish you can turn this dish into a hearty meal by adding some protein such as grilled sausages during the final stage of cooking.

The ingredients listed provide a guideline;  you can change up the vegetables to suit your taste, or what’s available when you make it.  For instance I used yellow summer squash instead of zucchini.  A red pepper can take the place of a green pepper.  One thing you must do, if making this dish, is use lots of fresh herbs.  Unfortunately I didn’t have any fresh oregano, so I used dried, ( 1 teaspoon),  but I did use fresh basil and parsley.   Fresh herbs make a hugh difference in the taste.

Also, you know how eggplant can soak up a lot of oil, well this recipe only uses 2 teaspoons olive oil to sauté the onions, the rest of the moisture comes from the vegetables as they are cooked slowly while covered, and the eggplant takes on the flavors of the vegetables and herbs it is cooked with.  Also, be sure to cut all the vegetables the same size to ensure even cooking.

GARDENER’S RATATOUILLE

Yield:  6 servings

Ingredients:

• 2 teaspoons olive oil
  

  Beautiful Fresh Vegetables

• 1 cup chopped onion
• 3 cups chopped plum tomato ( about 1 pound, or 3 tomatoes)
• 2 cups chopped peeled eggplant (aubergine)
• 1  1/2 cups chopped zucchini
• 1 cup chopped green pepper
• 1 garlic clove, minced
• 1 Tablespoon chopped fresh oregano
• 1 Tablespoon chopped fresh basil
• 1 Tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1.   Heat oil in a large skillet over medium heat.  Add onion;  sauté 3 minutes or until tender, stirring frequently.

Saute onions, then add tomatoes

Add tomato, eggplant, pepper, squash, and garlic.  Cover, reduce heat, and simmer slowly about 30 minutes, stirring occasionally.

Add in all the remaining vegetables.

2.  When vegetables are tender, stir in oregano and remaining ingredients;  cook, uncovered 5 minutes or until most of the liquid evaporates.

Garnish with chopped parsley before serving.

Serving size:  3/4 cup.   Calories, 91,  Fat, 3 g,  Protein, 2.8g., Carb 16g.. Fiber  4.6 g.,  Sodium 308 mg.

SOURCE:  Cooking Light