Every Thursday, Fresh Fork Market customers receive a newsletter with a suggestion of recipes for a few of the items we receive.  Back at week 4, Trevor included several recipes for ratatouille.  Previously, I did not know much about ratatouille except that it is the title of a cute kids movie.  I think it is nearing the end of ratatouille season as it typically includes summer squash and tomatoes, but I think you can still buy some quality local squash and tomatoes.  At any rate, I wanted to post this so I can remember which recipe we enjoyed for ratatouille from the newsletter.

Stovetop Ratatouille


4 Tbsp extra virgin olive oil, split

1 lg globe eggplant

1 sm zucchini

1 sm yellow squash

2 med tomatoes

1 lg onion

3 cloves garlic

1 8 oz can tomato sauce

2 sweet bell peppers

Salt & Pepper to taste

Thinly slice onion. Chop bell peppers.  Mince garlic. Cut eggplant into a 1/2 inch dice. Cut zucchini and yellow squash in half longwise; thinly slice both. Cut tomatoes into thin wedges (approx 8 per tomato). In a large Dutch oven (I used a large soup pot), heat oil over medium heat. Add onions and peppers and saute until just transleucent. Add garlic and continue sauteeing until

fragrant. Add eggplant and drizzle with more oil; cook stirring until eggplant is about 3/4 cooked. Add zucchini and yellow squash and cook until squash is about 1/2 done. Add tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil; lower to a simmer and cook, covered, for 30- 40 minutes, stirring frequently, until vegetables are done. Serve as sauce over whole grain pasta or as a stew.

I served over grilled chicken strips.   This was good the first night and wonderful the second.  It’s one of those dishes that is even better when you have leftovers.  So ideally, I would prepare this, throw the cooked chicken into it, throw it in the fridge and eat it the next day.


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