Skip to main content

Ratatouille

I'm not sure how I got it into my head that I wanted to make ratatouille, maybe because all the vegetables are in season, or once I thought of it I couldn't get the cute cooking rat out of my head.  In any case, it was a great way to utilize a bunch of the CSA veggies (and a few extras from the farm stand) this week.  I read a whole bunch of recipes online, but went with the Joy of Cooking, my go-to for classic recipes.

Ratatouille
Ingredients:
1/4 cup plus 2 Tablespoons olive oil
1 medium eggplant, cut into 1 inch cubes
1 lb. zucchini, cut into 1 inch cubes
1 1/2 cups onions, sliced
2 large bell peppers, cut into 1 inch pieces
3 garlic cloves, chopped
salt and pepper
1 1/2 cups tomatoes, chopped
2-3 sprigs fresh thyme
1 bay leaf
1/4 cup basil, chopped

I prepped the eggplant by putting the cubes into a colander, sprinkling with salt and leaving for about 30 minutes.  This draws out some of the liquid and eliminates bitterness.

In a large dutch oven or soup pot, heat 1/4 cup olive oil over medium high heat.  Saute the zucchini and eggplant for about 10 minutes, until tender.  Remove to a bowl.

Reduce the heat to medium, and add 2 Tablespoons olive oil.  I had a minor setback because there was a few tiny pieces of eggplant that had stuck to the bottom of the pot and burned, so I had to clean the pot and start fresh.  This was especially annoying because we were trying to finish dinner in time to go get ice cream.  Priorities.

Add onions and cook for about 5 minutes until translucent.  Add in peppers and garlic, salt and pepper, thyme and bay leaf.  Cook for 1 minute more.

Return eggplant and zucchini to the pot, add tomatoes and basil, and cover and simmer on low for 20 minutes.  Side note: the Wusthof tomato knife is amazing.

This would be excellent with fresh bread to soak up the juices.



Labels:

Comments

Post a Comment

Popular posts from this blog

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...
10 comments
Read more

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins.  It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better.  I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin.  Let cool, cut open, discard seeds and shred with a fork.  Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash.  This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...
Post a Comment
Read more

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken.  After research, I decided to take aspects of recipes from  Ina Garten , the  Pioneer Woman , and good old Joy of Cooking  . The first step of making roast chicken is by far the hardest.  You have to remove the neck and innards and rinse the raw bird.  Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil.  After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...
5 comments
Read more