Summer is winding down, but my zucchini and tomato harvest seems to be winding up. And thanks to a generous neighbor, I have plenty of eggplant which means it’s time for one of my favorite summer meals, ratatouille. If you think you don’t like ratatouille, try this before you turn your back on this summer staple.
If you’ve been reading my posts, you know that I’m not one to follow recipes. So while eggplant and summer squash are traditional, use whatever vegetables you have on hand. I first tasted and fell in love with ratatouille in San Francisco thanks to a college roommate that took me out of my baked potato dinner doldrums oh so many years ago. Thanks, Christie!
This recipe tastes much better the next day and makes enough for a generous dinner for two plus four quarts of ratatouille to put in the freezer.
1-2 large onions, cut into chunks
generous pour of olive oil (I mean generous!)
6-8 chard stalks, optional
1 tablespoon of whole sea salt (or 1 teaspoon finely ground salt)
several pinches dried thyme, garbled, or to taste
1/2 teaspoon or so dried oregano, garbled, or to taste
1/2 teaspoon red pepper flakes (only if you like a bit of a kick)
1-2 bell peppers, chopped, optional
1 large zucchini (great use for that baseball bat zuke, minus the seeds)
1 large eggplant, chopped into 1-inch cubes
4-8 cloves garlic, chopped
1 can whole or crushed tomatoes or 1 quart fresh tomatoes, chopped
very large handful fresh basil, chopped
freshly ground black pepper, to taste
1 bunch greens, any kind, chopped, optional
1. Heat a 1-gallon pot. Add olive and heat. Add onion and chard stalks, if using. Add salt, oregano, and thyme. Saute and keep adding vegetables as you chop them, adding the garlic last.
2. Add the tomatoes and water and simmer for approximately 30 minutes or until the vegetables are completely cooked. Adjust seasoning. Serve over Cappellini or linguini with extra fresh basil and freshly grated parmesan on top. Enjoy!