We had a luscious, wet and wonderful summer here in Colorado. Between my summer CSA and the bounty of the local farmer’s markets fabulous fresh produce abounds! Warm ratatouille is comforting on a cold winter night, but it is never so flavorful as it is during peak summer vegetable season.
I like my ratatouille chunky and stewlike. I love this recipe because it doesn’t matter how nicely you chop your veggies. I chop them big and sloppy. Everything will cook down in this delicious Mediterranean stew, so don’t worry about perfection here, let your knife fly.
- 2 cups chopped onion
- 4 medium cloves of garlic, smashed
- 3 tbs. olive oil
- 2 medium eggplants, cubed
- 5 inch stalk rosemary, chopped (1 tsp. dry)
- 6 big basil leaves, chopped (2 tsp. dry)
- 1tsp. thyme, chopped (1/2 tsp. dry)
- 1-1/2 tsp. kosher salt
- 2 small zucchinis, chopped
- 2 medium bell (red & green)
- 2 garden tomatoes, chopped (14-1/2 oz. can or 1 cup Chunky Marinara Sauce)
- Heat olive oil in a large Dutch oven. Add onion and saute over medium heat for 5 minutes. Add garlic and continue to saute for 2 additional minutes.
- Add eggplant, salt, herbs and stir. Cover and cook over medium heat, about 20 minutes until the eggplant is soft. Stir occasionally.
- Add zuchini, bell peppers and tomatoes. If using canned whole tomatoes break them open with your wooden spoon. Cover and let simmer on medium-low heat until the zucchini and bell peppers are tender, about 10 minutes. I prefer my vegetables a little more crisp, my husband likes them on the soft side. I try to find a nice compromise. When I know he’s going to be eating my ratatouille, I usually go 15 minutes.
- Serve hot or at room temperature.
This is what is so great about ratatouille as a summer meal. I like to accompany room temperature ratatouille with toasted bread and a little olive oil for a make-your-own bruschetta. It is also wonderful over my zesty Mediterranean Quinoa. In the winter, a hot bowl of ratatouille is a warming meal on its own.