Simmer Up Some Summer

Jul 28, 2008 at 9:43 PM
1 comment

Red peppers, ripe local field tomatoes, fresh garlic, zucchini, and eggplant. For chefs one of the best things about summer is the rush of local produce. And wow! Can you ever taste the difference between farmers market vegetables and imported supermarket mush. There are a lot of things you can do with vegetables, millions of recipes, but what I like to do is Ratatouille. This is a traditional French Provençal stewed vegetable dish, originating in Nice. This can be served as a side dish, but I love to serve it over fresh pasta.

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Ratatouille

1 onion, chopped

1 tsp olive oil

1 clove garlic, finely minced

½ cup green zucchini, diced

½ cup Italian eggplant, diced

½ cup celery, diced

½ cup red pepper, diced

½ cup yellow pepper, diced

½ cup green pepper, diced

4 medium plum tomatoes, diced

1 tbsp fresh basil, chopped

1 tbsp oregano, chopped

1 cup tomato or vegetable juice

Ground black pepper to taste

¼ tsp salt

Directions: In a skillet sauté onions and garlic in olive oil over moderate heat until translucent. Add the zucchini, eggplant, celery, peppers, and continue to cook for 5 – 10 minutes or until softened. Add tomatoes, basil, oregano, vegetable juice, pepper and salt; simmer for 20-25 minutes or until vegetables are very tender, reserve. To serve place ratatouille over the past and garnish with fresh herbs and Parmigano-Reggiano. This “stew” can be made 2 days ahead and chilled, even kept frozen, covered. Bring to room temperature or reheat before serving.