Ratatouille!!!!

My mom and I both bought the same recipe book from a Southern Living At Home party a few years ago; The Ultimate Southern Living Cookbook. I made a Boston Cream Pie out of it recently but there are a few recipes in this book that have turned up again and again at family get-togethers…namely this Ratatouille and a Black Bean and Corn Salsa. My mom and sisters and I made this Ratatouille together last weekend and served it with a thai marinated flank steak (recipe to come soon) and it was GONE. No leftovers. Seven people and a baby made short work of the whole pot of stew. Since I didn’t get enough last weekend and the farmer’s market had all the right ingredients I decided to make it again.

Almost everything that went into the Ratatouille was from the farmer’s market that I shopped at yesterday (with the exception of the red onion and the wine and spices). The beer was to help me get through all of the chopping involved for this dish 🙂

The finished stew:

It was so hard to take this picture and have to wait a minute to dig my spoon into the veggy-goodness.

Ratatouille

Slightly Adapted From The Ultimate Southern Living Cookbook

  • 1 large eggplant (I used 5 small eggplant), cubed
  • 1 large zucchini (1 used 2-3 smaller ones), cubed
  • 2 medium yellow squash, cubed
  • 2-3 tablespoons olive oil
  • 3 peppers (red, yellow, green), coarsely chopped
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 2 (14 1/2 ounce) cans tomato wedges (I used a large pint of fresh grape tomatoes cut into wedges)
  • 1/2 cup dry white wine
  • 2 teaspoons kosher salt
  • freshly ground pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • freshly grated parmesan cheese and pitted black olives, for garnish

Method

  • Saute first 3 ingredients in hot oil in a large dutch oven over medium heat for 8-10 minutes. Add peppers, onion and garlic and saute for another 8-10 minutes stirring occasionally. Add tomatoes, wine and spices and simmer for 15 minutes or until tender. Discard bay leaf.
  • Serve with olives and some grated parmesan cheese. Can be served hot or cold. I prefer it warm. Makes great leftovers!!

Farmer’s Market picks

Travis and I took a short ride to our local South of the James farmer’s market this morning with our dogs. I haven’t been in the mood to take pictures of my food this past week but this beautiful bounty inspires me. I made a large pot of Ratatouille last weekend and it was gobbled up before there were any pics taken. I’m pretty sure I’ll be making it again with all the peppers, zucchini, squash, tomatoes and eggplant that I have here. Happy Saturday!!