Summer Ratatouille

With the end of summer just around the corner [sigh] I’m faced with what to do with all the delicious local veggies I’m finding at the grocery store. Summer ratatouille seemed like the best bet as I keep seeing gorgeous eggplant, bell pepper and tomatoes.

Unfortunately I didn’t manage to snap photos. But… I did make so much that I have some frozen in for yummy eats later in the fall! We’ll just have to see if the husband eats it a second go round – he has a serious aversion to frozen food (even if it was made from scratch).

Summer Ratatouille sloCooking.net

Summer Ratatouille

2 tbsp olive oil
2 cups chopped onion (I used 1 cup sweet & 1 cup red)
4 cloves garlic, minced
4 cups diced eggplant (I used Japanese & Chinese)
1 cup chopped red bell pepper
4 cups chopped fresh tomato
2 cups sliced zucchini
1 cup chopped mushroom
3 tbsp tomato paste
1 tsp each: sugar, dried basil
½ tsp dried rosemary, crumbled
¼ tsp dried thyme
¼ tsp dried sage
2 tsp red wine vinegar
salt & pepper to taste

In a large stock pot, heat oil over medium heat
Add onions and garlic, cook until softened
Add eggplant and bell pepper, cook until softened
Add the rest of the ingredients, bring to a boil
Reduce heat and simmer about 25 minutes, stirring occasionally
(I had to run an errand, so turned off the burner, covered the pot and let it sit for 30 minutes – it was perfectly ready when I got home, even without the burner being on!)
Makes 8-12 servings

Summer Ratatouille
 
Author:
Serves: 8-12 servings
Ingredients
  • 2 tbsp olive oil
  • 2 cups chopped onion (I used 1 cup sweet & 1 cup red)
  • 4 cloves garlic, minced
  • 4 cups diced eggplant (I used Japanese & Chinese)
  • 1 cup chopped red bell pepper
  • 4 cups chopped fresh tomato
  • 2 cups sliced zucchini
  • 1 cup chopped mushroom
  • 3 tbsp tomato paste
  • 1 tsp each: sugar, dried basil
  • ½ tsp dried rosemary, crumbled
  • ¼ tsp dried thyme
  • ¼ tsp dried sage
  • 2 tsp red wine vinegar
  • salt & pepper to taste
Instructions
  1. In a large stock pot, heat oil over medium heat
  2. Add onions and garlic, cook until softened
  3. Add eggplant and bell pepper, cook until softened
  4. Add the rest of the ingredients, bring to a boil
  5. Reduce heat and simmer about 25 minutes, stirring occasionally
Notes
(I had to run an errand, so turned off the burner, covered the pot and let it sit for 30 minutes - it was perfectly ready when I got home, even without the burner being on!)

 

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