I’m starting to feel the wind and Autumn chill in the air, reminding me that Summer is slowly coming to an end. It feels like Fall is upon us here in Northern California, which makes me want warmer comfort foods. Ratatouille is one of my favorite end of Summer comfort foods, and it’s packed full of vitamin C to combat the seasonal colds that arise during this time of year!
I’m Thankful I am still seeing plenty of Summer squash, heirloom cherry tomatoes, basil, and eggplant at the farmers market to prepare this good ole’ “easy to make” Summertime Ratatouille. Here is my recipe! Enjoy!
• 1 sweet onion, ¼ inch diced
• 1 red bell pepper, ¼ inch diced
• 2 Summer squash, sliced into ½ inch rounds
• ½ an eggplant, 1 inch diced (salt in a bowl for 15 min.’s) Then pat out moisture with paper towel.
• 4 cloves garlic, minced
• 4 early girl tomatoes ½ inch diced and a handful of sungold cherry tomatoes, rinsed.
• ½ bunch of fresh basil, chopped
• 2 T.’s E.V.O.O
• 1 T.’s tomato paste (organic)
• 1 tsp. herb de provence
• ½ tsp. crushed red chile
• ½ cup of vegetable stock
• Salt & Pepper to taste
Heat E.V.O.O in a saute’ pan or dutch oven over medium heat. Cook the diced sweet onion until translucent, add the minced garlic and sautee’ until fragrant. Add herb de provence and crushed chile’s, bell peppers.Turn up the heat to medium high and brown the eggplant for 5-7 minutes. Add the summer squash, tomato paste and early girl tomatoes, mix well. Pour in the vegetable stock and cook down on low heat. This will take about 20-30 minutes. Add fresh chopped basil, cook 1-2 minutes more.
Garnish with basil sprig. Bon Apetit’!
*Tip. You may want to add more stock as the ratatouille cooks down. I like mine thick, so I use less stock.