Farmers' Market Friday - Savoring Summer for just a bit longer {Ratatouille}

School started back up this week. I wasn't ready for that. I have been in denial because I do so love to be on our own family schedule and not at the mercy of all of the schedules that hit when school is back in session - school day, karate, dance, Scouts, clubs, service groups, etc etc etc. So, I've sort of been slacking off - I didn't really have my head in the right place to get back to making lunches or to having dinner ready in advance of all of the evening activities that have already flooded the schedule. 

Last night found me with an evening meeting of my own to attend, and karate for the boy and some light homework for the girl. I needed to fix a dinner that was fairly simple and could be eaten by the family in shifts. I checked my refrigerator and found all the usual suspects: tomatoes, squash, eggplant, onions, cucumbers and peppers. All of those, except for the cucumbers are the essential ingredients to Ratatouille. Viola! 

Ratatouille is a classic, French Provencal, vegetable stew. It can be served cool with a splash of lemon or herbed vinegar to brighten the flavors of the summer vegetables or it can be served warm as a side dish to chicken or lamb. It even works well as a vegetarian entree especially when ladled over a saffron rice. It is one of those dishes that really acquires a better flavor as it sits, so whip up a large batch as leftovers are welcomed (and even taste better than the first day.)

Farmers' Market Shopping List for this dish: 

• eggplant
• summer squash; either yellow or zucchini
• sweet ripe peppers; either yellow or red or mix
• olive oil
• fresh basil

Ratatouille

• 1/4 C plus 2 tbsp olive oil
• 1 lb eggplant, peeled and cut into 1"cubes
• 1 lb zucchini, cut into 1"cubes
• 2 C sliced onions
• 2-3 medium ripe peppers, cut into 1 in squares
• 3 cloves of garlic, minced
• 2 C chopped fresh tomatoes
• 1 bay leaf
• 1/4 C fresh basil, chopped

1. In a large dutch oven, over medium high heat, heat the olive oil. Once oil is heated and shimmering, add eggplant and squash. Saute until the vegetables are golden and tender (about 10-12 minutes).
2. Remove vegetables to a bowl and reserve (will be added back at end). In same pot, reduce heat to medium and add 2 Tbsp oil and onions. Cook, until the onions are slightly softened. 
3. Add peppers and garlic to onions and cook until the vegetables are tender (about 8-10 minutes.) Add chopped tomatoes and bay leaf. Reduce heat to low, cover and cook for  5 minutes or so. 
4. Add cooked eggplant and zucchini back to the pot and cook until everything is tender (about 20 minutes more.) Remove bay leaf; stir in fresh chopped basil, stir and serve!

We had this dish in 3 shifts last night. It was delicious and a great way to use this summer produce. There were leftovers, so tonight's meal is already done which will free me up to get a handle on the other bane of the back to school existence - laundry!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

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