There is one recipe that I rarely see utilized these days. It’s a classic French dish that was made popular by a cooking rat In the movie Ratatouille.
In the heat of mid summer, if your lucky, your tomatoes, zucchini, eggplant are growing like crazy. Most of us wind up handing off pounds of usable food to neighbors. Not that this is a bad thing but once you have made this recipe you will be using and storing more of the food you work so hard growing
I guess we could talk about cups and quantities. When you think a recipe those are what make you comfortable right. The problem I have with that is no one knows you or your tastes better than you. So make this dish with what you have in your garden.
Squash, eggplant, zuchini
The squash, zucchini and eggplant are prolific so I use them as a heavy base.
Be sure to cut everything around the same size
Start your garlic and onions off in a pot big enough to hold all the diced up veg you plan on including in your batch. I like to use a good olive oil for this. Cook the onions and garlic on a low heat until they become limp and translucent. This is a te unique called sweating.
Ne,t add in the green pepper, if you choose to use it. Cook this down on low heat till its softened as well.
The squash, zucchini, eggplant go into the pot. Turn your heat up to medium high. These vegetables will take a while to cook down. They ate dense so stir them every few minutes until they become tender. At this point I add the diced tomatoes and corn cut off the cob.
To take it to the next level I will add some fresh flat leaf parsley, thyme and basil chopped.
The great thing about ratatouille is that it can be more than just a vegetable side. I eat it with pasta, over rice or other grains, its even great as a pizza topping.
If your looking for a high level use for those garden vegetables at the height of production. This dish cans up well and as I said before its very versatile.