Fresh From the Garden Ratatouille

 

Serves 4

1 onion, coarsely chopped
2 garlic cloves, minced
6 tablespoons olive oil
3/4-pound eggplant, cut into ½” pieces (about 3 cups)
1 small zucchini, scrubbed, chopped into ½” pieces                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          1 small yellow zucchini squash, scrubbed, chopped into ½” pieces
1 red bell pepper, chopped                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       1 green bell pepper, chopped                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      ¾ cup halved,  black olives
3/4 pound small ripe tomatoes, coarsely chopped (about 1 1/4 cups)
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1/8 teaspoon ground coriander
1 ½  teaspoon kosher salt (or to taste)
1/2 cup shredded fresh basil leaves                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       ½ cup freshly grated Parmesan cheese (optional)

1.   In a large skillet heat 2 tablespoons of olive oil over moderately low heat, add garlic, onion, and stir until onion becomes translucent.

2.   Bump up the heat to med.-high and pour in the remaining olive oil. Add the eggplant and continue to cook for 7-8 minutes until soft.

3.   Add zucchini, squash, the bell pepper, and olives stirring occasionally, for about 12 minutes.

4.   Add tomatoes, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender.

5.    Add oregano, thyme, and coriander. Salt and pepper to taste, and continue cooking for 1 minute. Stir in the basil. The ratatouille may be made 1 day in advance, kept

covered and chilled, and reheated before serving or allowed to come to room temperature, depending on your preparation.

6.    Sprinkle with cheese right before serving.

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