Ratatouille

August 24, 2017

There is a window of time each year where the stars align, the warm winds blow during the day (and maybe could do a better job of cooling at night) but hey it’s worth it, because the queen of all summer dishes has arrived…ratatouille.

The summer staple is smooth and elegant, has a complex texture, bright and bold flavors, and can be enjoyed in oh so many ways. Ratatouille originated in Nice, France where poor farmers cooked this simple vegetable stew to put to use vegetables available to them in the summer months.

This is also where the dried herb blend, herbs de Provence comes in. There are many variations to this regionally inspired spice blend, but the key ingredients are:
summer savory
thyme
basil
marjoram
lavender
parsley
oregano
tarragon
fennel seed and
mint.

This is optional, but adds a third dimension to the dish. I kind of think of it as without herbs de Provence you are sitting in a beautiful restaurant enjoying a simple and delicious summer lunch. When you add herbs de Provence to ratatouille, it’s like the window next to your table is pushed open and a balmy summer breeze enters the room. All of a sudden you notice the garden outside, you can smell the fresh herbs and onions growing just a stones throw away, the stalks of purple lavender sway back and forth and you relax back into your chair and reach for your wine, THAT’S the (totally optional of course) magic of this herb combination.

This recipe calls for the vegetables to be cut into a 1/2 inch dice. You can easily change this to 1 or even 2 inch. This is a rustic dish so it is not as important how big or small the pieces are, but rather that all the pieces are roughly the same size so they cook evenly.

Ingredients
4 T. Olive oil
1 T. Herbs de Provence
Pinch of dried chili flakes (optional)
1 large red onion, 1/2 in. dice
5 garlic cloves, thinly sliced
2 T. Tomato paste
1 medium eggplant, 1/2 in. dice
2 red bell peppers, 1/2 in. dice
2 medium zucchini, 1/2 in. dice
3 ripe medium tomatoes, 1/2 in. dice (or can of whole tomatoes, crushed)
Salt and pepper to taste
1/2 c. Fresh basil leaves, sliced or torn

Method
1.) preheat oven to 400.
2.) heat oil in a Dutch oven style heavy bottomed pot over medium heat.
3.) add herbs de Provence, dried chili flake and cook for a minute or two.
4.) add onion and garlic and cook for about five minutes stirring frequently.
5.) add tomato paste and cook another minute.
6.) add eggplant, red bell pepper, zucchini and tomatoes to pot and stir everything together.
7.) transfer pot to oven and cook for about one hour.
8.) add fresh basil before serving.
9.) enjoy hot or cold!

Components
-serve over pasta or quinoa
-enjoy warm on its own
-serve over squash or sweet potatoes
-serve cold on sandwiches
-serve on toasted bread
-serve over polenta/grits

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