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...
Adventures in cooking, baking and parenting.