Farmers Market Ratatouille
photo by Jonathan Melendez
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 4 cups of diced eggplants, approximately 1 large (dice to about 1/2-inch size)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup chopped onion (chop coarsely)
- 2 large garlic cloves, minced
- 1 large yellow squash, diced to about 1/2-inch size (2 to 2-1/2 cups)
- 1 large zucchini, diced to about 1/2-inch size (2 to 2-1/2 cups)
- 1⁄2 cup chopped green bell pepper
- 2 cups chopped fresh tomatoes (chop coarsely)
- 1 (14 1/2 ounce) can whole tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh basil (or 1 t. dried)
- 1⁄2 teaspoon crushed red pepper flakes
- 1 1⁄2 teaspoons chopped fresh oregano (or 1/2 t. dried)
- salt and freshly ground pepper, to taste
directions
- Lay the diced eggplant out on a cutting board and sprinkle with 1 t. of salt. Let sit for 10 minutes, then rinse away the salt and pat eggplant dry with paper towels.
- Heal olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 3-4 minutes until almost translucent, then add garlic and cook for another minute or so, until onions are soft.
- Add in eggplant, yellow squash, zucchini, bell pepper, and fresh tomatoes; stir to combine thoroughly. Add canned tomatoes (including liquid), breaking tomatoes up with a wooden spoon. Stir in tomato paste, herbs, and seasonings. Simmer, uncovered, over medium heat for about 20 to 25 minutes, until all the vegetables are tender and the liquid has reduced slightly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
*Made for Australia/NZ Swap #66* Had all the fresh garden veggies except the eggplant, which was nice and firm at the grocers', so had a happy afternoon chopping and "sort of" measuring ! Everything went together in a jiffy -- made a ton, and had a great July dinner with grilled Italian sausage and fresh bread --(from Wegman's). DH and I thoroughly enjoyed and will be repeating as long as the garden holds out ! Thanks for posting, Jackie !
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!