Ratatouille
Ratatouille is a French vegetable stew made with eggplant, peppers and tomatoes, along with some other ingredients. I often enjoy it when the garden season is at its peak. For some reason I had not made it in awhile. I am not sure why not.
When a friend gave me 4 beautiful Japanese eggplant- those are the long skinny ones- I suddenly had an urge to make ratatouille. I already had peppers and zucchini. I have been canning tomatoes and I always have onions and fresh garlic.
There are all sorts of variations out there. You can adjust the herbs based on what you have and what you like. You can also play around with the ratio of the vegetables. I sometimes think of ratatouille as an end of season dish, when the last of the garden harvest is just asking to be made into a truly satisfying dish. The first time I had it a friend made it for me. We had been gardening and had a lot of veggies to use. It was so good. I have been making it ever since, although I don’t always measure everything out exactly.
So here is my recipe, the one I measured out!!
Ratatouille
1 large onion, sliced in thin wedges
2 cloves garlic, minced
3 T. oil
1 14 oz. can tomatoes, cut up, I used a pint of home canned tomatoes
1 1/2 t. dried thyme
1 t. salt
1/2 t. pepper
1 bay leaf
2 medium eggplant, peeled and cubed I used 4 Japanese eggplant, which are long and thin
2 medium zucchini, cut in chunks
2 sweet peppers, any color, seeded and chopped
Heat oil in Dutch oven and cook onion and garlic until tender. Add remaining ingredients, except peppers, and cook until vegetables are tender and sauce is thickened, about 30 minutes. If stew is too runny, remove lid and cook 10 minutes longer. Add peppers and cook, covered 15 minutes. Remove bay leaf. Serves 8-10. In crock-pot combine all ingredients and cook on low 6-8 hours.
