Isn't that the most beautiful box of freshness from the farmer's market?
Whenever I go to the farmer's market, I first walk slowly up one side and down the other to see what the vendors are selling this week - and as soon as I saw the small, shiny eggplants and brilliant Gold Rush zucchini at Sunset Farm , I grabbed them , and got in line behind two other eggplant lovers.
As I paid, the owner and I got into a discussion about ratatouille, and I promised her I'd repost my recipe, so here it is. It has very little oil ( unlike one recipe I read once - that used 1 1/2 cups of olive oil!), and the flavor is summer itself, heady with basil and oregano, garlic and tomato. It also freezes well, which is a treat in the dark days of winter.
ratatouille
4 T. olive oil
1 large onion, rough chop
4 garlic cloves, pressed
2 red, yellow, or orange peppers, chopped in 1 inch pieces
2 small eggplant or one medium eggplant, diced in 1 inch pieces
2 zucchini, diced
a large can plum tomatoes, with juice, cut up
1 cup fresh grape tomatoes ( optional but pretty)
3 tablespoons salsa ( I use Green Mountain Gringo)
basil, oregano, salt and pepper
Heat oil in large pot. Add the chopped onions and garlic and saute for a few minutes. Add the peppers, zucchini, and eggplant, stir, lower the heat and cover the pot . Cook on med-low for about 15 minutes.
Uncover the pot and add the tomatoes, salsa, salt and pepper, and basil and oregano. I start with a tablespoon of fresh or dried basil, and about a teaspoon of the dried oregano. Cook until the vegetables are soft, adding a little water or V8 juice if needed.
Throw in the grape tomatoes and turn off heat. Taste for seasonings, and serve.
2 comments:
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How disappointing to get SPAM, dinesh. I sincerely hope you don't stop by again with this nonsense.
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