Seasonal Pennsylvania vegetables unite in homemade ratatouille
In this classic French recipe, various vegetables are cooked down together to create a flavor-packed summer stew. Ratatouille is a simple meal, made with brightly colored, seasonal vegetables. The finished dish has an almost creamy consistency as the vegetables break down gradually during the cooking process.
Ingredients:
2 medium eggplants, cut into 1/2” cubes
Kosher salt
¼ cup extra-virgin olive oil
1 large yellow onion, chopped
8 cloves garlic, finely chopped
Freshly ground black pepper
1 bell pepper, seeds and ribs removed, chopped
2 small summer squash, cut into 1/2” cubes
1 tsp. chopped fresh rosemary
1 tbsp. fresh thyme leaves
1 beefsteak tomato, finely chopped
1 tsp. granulated sugar
1 cup canned crushed tomatoes
Fresh basil leaves, thinly sliced
Crusty sourdough bread
Directions:
In a colander, set over a large bowl, toss chopped eggplant with 1 tsp. of salt. Let sit at least 30 minutes. Squeeze off excess moisture, and pat dry with paper towels.
Meanwhile, in a large pot over medium heat, heat 1 tbsp. of oil. Add onion and two chopped garlic cloves. Season with 1/4 tsp. of salt and 1/4 tsp. of pepper. Cook, stirring occasionally, until onions turn translucent, 5 to 6 minutes. Add bell pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer onion mixture to a large bowl.
In the same pot over medium heat, heat 1 tbsp. of oil. Add zucchini, rosemary and two chopped garlic cloves. Season with 1/4 tsp. of salt and 1/4 tsp. of pepper. Cook, stirring often, until zucchini softens and turns golden, about 8 minutes. Transfer the zucchini mixture to the bowl with the onion mixture.
In the same pot over medium heat, heat 1 tbsp. of oil. Add eggplant, thyme and two chopped garlic cloves. Cook, stirring often, until eggplant turns golden and translucent, about 8 minutes. Transfer eggplant mixture to the bowl with cooked vegetables.
In the same pot over medium heat, heat 1 tbsp. of oil. Add chopped tomatoes, granulated sugar, two chopped garlic cloves, 1/4 tsp. of salt and 1/4 tsp. of pepper. Cook, stirring often, until tomatoes begin to break down and caramelize, 6 to 8 minutes.
Add crushed tomatoes, sliced basil and all reserved cooked vegetables to pot. Bring to a simmer. Reduce heat to medium-low. Continue to simmer, stirring occasionally, until vegetable textures begin to melt together, 8 to 10 minutes. Top with more basil. Serve with bread. (Source: www.delish.com)
