This weekend marked my last trip to the farmers market for the year. I had a hard time not buying everything in sight. I really didn’t have a plan. I was just buying what looked good to me at the time. When I got home, I realized I had everything I needed to make ratatouille.
The amazing thing about this recipe is that, other than salt, this recipe has no seasoning and it is so flavorful. Of course, the better tasting your vegetables, the better tasting your ratatouille . So get out your sharpest knife and take advantage of the awesome end of the season produce.
1 medium onion
¼ cup olive oil
1 medium eggplant (about 1 pound)
1 small zucchini
½ large red bell pepper
2 to 3 medium tomatoes
Peel and cut the onion in half length wise, then into fairly thick slices. Heat 2 tablespoons of oil in a large, heavy skillet. Saute the onion. Partially peel the eggplant, then cut into even sized chunks, about ¾ inch square. Cut the zucchini into ¾ inch pieces too. Toss the eggplant and zucchini with the onions and saute together, stirring frequently. As they brown and the pan gets dry, pour in the remaining olive oil and all the bell pepper, cut into pieces of the same size. Salt everything and let it cook, covered for 10 minutes, stirring occasionally. Roughly chop the tomatoes, add them to the skillet and cook slowly another 10-15 minutes, covered until everything is tender and intermingled. Taste and add salt if needed. Sprinkle chopped parsley on top. 2-4 servings
Adapted from The Pleasure of Cooking For One