Here is a seasonal recipe featuring all the bounty of the garden. French “Rataouille” with eggplant and zucchini features a variety of vegetables “stirred up” (ratatouille means “to stir up”.) This tasty mix of vegetables is sure to help power up to exercise, stimulate your brain, and satisfy your stomach.
Recipe Source: OPB Food www.opb.org/food/recipes
Number of servings: 8
Time for preparation (including preparation and cooking): 40 minutes
- 1/3 cup olive oil
- 2 medium onions chopped
- 4 garlic cloves minced
- 2 large eggplants (2 pounds) peeled in strips and cut into 3/4-inch cubes
- 4 to 5 medium zucchini (2 pounds) cut into 1-inch cubes
- Coarse salt and ground pepper, to taste
- 3 yellow or red bell peppers ribs and seeds removed, cut into 3/4-inch cubes
- 1 can (28 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 cup chopped fresh basil
- In a Dutch oven or other heavy 5-quart pot with a tight-fitting lid, heat oil over medium heat.
- Add onions and cook until soft, about 5 minutes, stirring occasionally.
- Add garlic; cook until fragrant, about 1 minute.
- Stir in eggplant and zucchini; season with salt and pepper.
- Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.
- Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil.
Note: Ratatouille can be served as a main dish or as a side with meat, poultry, or fish. Try it with pasta, brown-rice, or polenta. Leftovers also make a great spread for crackers, sandwiches, and wraps.