Ratatouille with Eggplant and Zucchini

By FarmShares member Lisa Lawrence, courtesy of Capay Valley Farm Shop

This classic French dish is perfect year-round. Use this easy ratatouille recipe to fill the kitchen with delicious aromas and satisfy your tastebuds with a multicolored mélange of vegetables. It’s the perfect dish to save and enjoy all week, whether it be at the office or at home. Serve ratatouille as a side dish with meats, next to an array of fresh salads, with eggs, or as a tasty vegetarian main dish. You can also pair it with rice, pasta, or carb of your choice.

INGREDIENTS

• ½ cup olive oil
• 2 large onions, sliced
• 2 large cloves of garlic, minced or mashed
• 1 medium eggplant, cut into ½–inch cubes
• 2–6 zucchini, halved length-wise, then cut into ½-inch pieces
• 4 tomatoes, cubed
• 2 bell peppers, seeded and chunked (optional)
• 2 stems basil leaves, chopped
• ½ bunch parsley, chopped
• Salt to taste

PREPARATION

1. Heat half the oil in a large frying pan or dutch oven over high heat.
2. Add onions and garlic and cook, stirring until onions are limp but not browned.
3. Stir in the eggplant, zucchini, peppers, salt, basil, and parsley; add a little of the oil as needed to keep the vegetables from sticking.
4. Cover the pan and cook over moderate heat about 30 minutes; stir occasionally, using a large spatula and turning the vegetables to help preserve their shape.
5. If the mixture becomes too soupy during this time, remove the cover to allow some of the moisture to escape.
6. Add the tomatoes to the vegetables in the pan and stir to blend.
7. Add more oil if vegetables are sticking.
8. Cover and cook over moderate heat for 15 minutes; stir occasionally.
9. Again, if the mixture becomes soupy, remove the cover and allow moisture to evaporate.
10. Ratatouille should have a little free liquid but still be of good spoon-and-serve consistency.
11. Add more salt if desired.
12. Serve hot or cover and chill to serve cold.
13. Serve over pasta or rice.

Serves 4. Prep time, 15 minutes; cook time, 1 hour.

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