My garden cannot stop producing. There are twinges of fall in the air, the sun is lower in the sky, but I am continuing to have an abundance of beautiful, vibrant vegetables. My Late Summer Ratatouille is perfect for using up all those extra garden or CSA vegetables. A trip to the farmer’s market would do the trick too. Have you been lately? They are bursting with all sorts of tomatoes, eggplant and squash.
Traditional ratatouille is a combination of eggplant, tomatoes, peppers, onion and summer squash cooked very slowly in the oven over a long period of time. Enter a quicker, more modern version that will satisfy your need for fast and simple. Supremely fresh vegetables, however, are key. Take your time this week to slowly experience all the variety, color and flavor of your local farmers market and find the vegetables you think look the best.
In addition to tomatoes, eggplant, onions, peppers and herbs I had in my garden, I also decided to throw in some fresh local corn kernels to mix it up a little. It tasted exactly like summer, all in one dish.
Late Summer Ratatoiulle
2 small, or 1 large red onion, chopped
2 tablespoons extra virgin olive oil
salt and pepper, to taste
2 medium eggplant, diced
4 summer squash, a combination of yellow and zucchini
2 pints cherry tomatoes, sliced
2 ears of corn, peeled and kernels removed
2 large sprigs basil, minced
- In a large, deep sauté pan or soup pot, heat the olive oil over medium heat. Add the onions with a sprinkle of salt and pepper and sauté for 3 minutes, until softening, being careful to not let them burn.
- Add the eggplant and continue sautéing for another 2 minutes. Add in the squash and another sprinkle of salt and pepper. Cook for another 5 minutes, stirring occasionally.
- Stir in the tomatoes and the corn. Cover and simmer for about 30 minutes, stirring occasionally.
- Add in the basil, stirring to combine. Serve over brown rice or quinoa for a vegetarian meal, or with roasted chicken.
Copyright© Heather Carey, MS 2014