Ratatouille

You can make ratatouille so many ways and serve it with just about everything or let it shine alone. If you just have tomatoes and eggplant on hand, use that and let it cook slow until it is your desired tenderness. We prefer ours on the softer side so it can be blended into your meal and easily enjoyed with each bite. It can be a dip or it can be a side. You can let all of the ingredients slow cook in the oven which I prefer or make the vegetables on the stove. I love just cutting them, tossing them with olive oil and cooking them in the oven. I start at 350 for about 45 minutes, checking it halfway through to toss the vegetables and prevent burning.

Then I reduce the temp to 275 and slow cook it - total cook time maybe 1.5 - 2 hours. The key to this recipe is olive oil, salt, pepper and good vegetables.

Ingredients:

1/3 a cup of Arbequina Extra Virgin Olive Oil

1 splash of Traditional Balsmic Vinegar (to taste)

1 lb Italian eggplants cut into 1 inch cubes

Kosher salt and Fresh Ground Pepper

1 Lb zucchini cut crosswise into 1 inch sections

3 anchovy minced

3 garlic cloves finely chopped

2 onions

1/4 cup of chopped fresh flat leafs parsley

Leaves from 4 fresh thyme sprigs

1 or 2 pints of cherry tomatoes (Author uses 1 pint)

1 dried chile

Directions:

Line a large platter with paper towels

Heat 1/3 cup of olive oil in a medium saucepan on medium heat

Add eggplant- season generously with salt and pepper (let that cook for 10 or 12 minutes, or until eggplant is soft and wilted)

Move the eggplant to the platter

Cook zucchini the same way 1/4 cup of olive oil then add to the platter with eggplant

Add another 1/4 cup of olive oil to pan than, anchovies, garlic and herbs)

Cook 5-7 minutes until onions become caramelized add tomatoes and cook that for 10-12 minutes until puply

Refine eggplant and zucchini

Crack open chile and add seasonings (salt and pepper)

Cook slowly for about 20 minutes until soft, mushy, and juicy

Stir in balsamic vinegar and cool to room temperature

ENJOY!