Ratatouille

Ingredients

¼ cup olive oil
3 onions
2 medium Italian or globe eggplants
2 red peppers
4 medium zucchini
2 pounds Roma tomatoes, (or one 14oz can diced tomatoes)
3 cloves garlic, crushed
2T fresh thyme
Salt & pepper
2T fresh basil, chiffonade

1.    Cut the onions, eggplants, peppers, and zucchini into a medium dice. Set aside. 

2.    In a large sauté pan over medium heat, warm the olive oil. Add the onions and cook 10-15 minutes until soft and transparent. Add the garlic and cook 5 minutes, stirring often so that the garlic doesn’t burn.

3.    Add the eggplant, toss with the onions, and cook 10 minutes.

4.    Add the peppers and zucchini and toss with the onion/eggplant. Cook 10 - 15 minutes.

5.    Add the tomatoes and thyme. Cook 10-15 minutes more until all the vegetables are soft and the tomatoes have released their juices.

6.    Season with salt and pepper.

7.    Transfer to serving bowl and top with basil. Serve warm or cold.

TIPS & TRICKS

•    Use your largest sauté pan or even a soup pot to sauté the veggies. I like to use my 6qt sauté pan it is big enough that all the vegetable fit in it nicely.
•    By adding the vegetables in stages, they have a chance to cook and soften but do not become a mushy mess. They are colorful and full of flavor.
•    I use 2 wooden spoons to “toss “the vegetable (like you would a salad) Toss them frequently until they are well mixed and slightly soften. 
•    Ratatouille freezes beautifully.

Tian de Vegetables

Ingredients

¼ cup olive oil
2 medium onions, cut in half and sliced into thin ½ moons, about ¼” thick
1 red pepper
1 yellow pepper
2 cloves garlic, crushed

2 Italian, Japanese, or small eggplant
2 medium zucchini squash
2 medium yellow squash
4 Roma tomatoes
Salt & pepper
2T fresh thyme
2T olive oil
2T fresh basil, chiffonade

1.    Preheat the oven to 375° F.

2.    Peel and slice the onions in ½ and then slice into ½ moon slices about ¼ inch thick.

3.    Slice the peppers into ¼ thick strips. 

4.    In a large sauté pan over medium heat, add the ¼ cup of olive oil. Add the onions and peppers and cook until soft, about 10-15 minutes. Add the garlic and cook 1-2 minutes more. Season with salt and pepper. Set aside.

5.    Using a mandoline or chef’s knife, slice the eggplant, zucchini, yellow squash, and tomatoes into ¼ inch rounds. Set aside.

6.    In the bottom of a 9”x12” baking dish, spread out the onion /pepper mixture. Layer the eggplant, zucchini, yellow squash, and tomatoes on top of the onion/pepper mixture. Alternate and overlap the slices as you go, making 1 layer. You may have extra slices. Reserve them for another use.  

7.    Drizzle the 2 tablespoons of olive oil on top of the vegetables. Season with salt and pepper. Sprinkle the thyme on top.

8.    Cover the baking dish with aluminum foil. Bake for 40-45 minutes until the vegetables are soft.
9.    Remove the foil and cook an additional 35 minutes until the vegetables are cooked and slightly brown. If you have not achieved the desired brownness, place under the broiler for 3-5 minutes.

10.    Remove from oven and sprinkle the basil on top. Serve warm or room temperature.  

TIPS & TRICKS

•    You can substitute red onion for yellow. You can use red, yellow, or orange peppers too.
•    Try to find eggplants and squash that are the same diameter, so that they layer nicely. You will have the smaller end pieces left over. I chop them up, sauté in a little olive oil, and add to scrambled eggs.
•    This is a great dish for entertaining because you can prepare the dish till step #7 the day ahead. Then cook it earlier in the day. It is best serve warm.