Here's what I did (with some help from the 'fuzz) to make the simplest possible ratatouille with all our farmer's-market late-summer vegetables:
- 2 onions, sliced
- 6 small eggplants (or 2-3 huge supermarket-style ones), diced
- 3 zucchini, diced
- a few sweet peppers, seeded and diced
- 3 large tomatoes, diced
- a few tbsp fresh basil, chopped
- salt, pepper, olive oil
Soften the onions (and maybe some garlic) in a lot of olive oil. Add eggplant and cook until it starts to soften. Add zucchini and peppers and cook until the zucchini starts to soften. Add tomatoes and basil and a fair bit of salt and pepper and simmer until the whole thing turns into ratatouille (about an hour, maybe less). Fix seasoning at the end. Serve with crusty bread, and then freeze some for the coming winter.
We ate some of this cold the next day on toast made from the leftover crusty bread, with some hard cheese. It was even better than on the night we made it!
ReplyDeleteI find that hard to believe, but I'll take your word for it... this time
ReplyDeleteI love this folded into an omelet - when you do that it's called a piperade and it's Basque.
ReplyDelete