Ratatouille

Posted on August 15, 2006 by Oakhill

(Adapted from The Joy of Cooking)

This is a wonderful summer stew. It also uses many of this week’s share items!

Sauté in a large skillet over high heat until vegetables are golden and just tender, 10 to 12 minutes:

  • ¼ cup olive oil
  • 2 large eggplants, cut into 1-inch cubes
  • 1 pound zucchini, cut into 1-inch cubes

    • Remove vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened:

  • 2 tablespoons olive oil
  • 1 ½ cups sliced sweet onion

    • Add and cook, stirring occasionally, until the vegetables and just tender but not browned,

  • 8 to 12 minutes.
  • 2 large bell peppers, cut into 1-inch squares
  • 3 cloves garlic, chopped

    • Season with:

  • Salt and ground black pepper to taste

    • Add:

  • 1½ cups tomatoes, chopped seeded and peeled
  • 2 to 3 sprigs fresh thyme
  • 1 bay leaf

    • Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in:

  • ¼ fresh basil, chopped

    • Serve with a nice bread (we suggest Red Fox), sliced melon, and good wine for a complete August feast. Serves 6 to 8.

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