Here’s another recipe inspired by the question I asked on Facebook when I realized my garden was going to produce hundreds of pounds of tomatoes this year. A friend said ratatouille…and asked me to deliver some. So I made several delicious batches. And of course, delivered it to the person who requested. Perhaps this is a lesson to all of you. When I ask for input over on Facebook, you might just reap the rewards. 😉
This time around, the reward comes in a recipe for you. This is the simplest and quickest way to make ratatouille that I have tried. I have made a version that took over an hour to make. If I followed the directions, I ended up with something that more closely resembled a chunky marinara than ratatouille. This recipe recipe is a less saucy result. Enjoy it over pasta or on a toasted gluten-free baguette.
Ratatouille from the Garden
- 2 T . olive oil
- 1 1/2 diced yellow or red onion
- 2 cloves minced garlic
- 2 cups diced eggplant , skin on
- 1/2 teaspoon fresh thyme leaves
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- 1 cup diced yellow or orange bell peppers
- 1 cup diced green zucchini squash
- 1 cup diced yellow squash
- 1 1/2 cups chopped tomatoes (I eliminate most of the jelly or seeds but leave the skin on)
- 1 tablespoon thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground black pepper
- Using a large, deep skillet, heat olive oil over medium until hot.
- Add onions and garlic to the oil, cooking until onions are starting to caramelize, about 7-9 minutes.
- Add eggplant and thyme to the mixture and continue cooking over medium. Stir occasionally.
- When eggplant is partially cooked, about 5 minutes, add the green, red and orange/yellow peppers and both colors of zucchini. Cook for about 5 more minutes.
- Add tomatoes, basil, parsley and salt and pepper to taste.
- Cook for 5-7 more minutes, until the vegetables have reached the tenderness that suits you.
- Serve hot atop a bed of pasta or hot or cold on gluten-free bread.