Harvest season is rolling and the farmer’s market stalls are finally loading up with good, fresh, local produce. We’ve been having a weird summer, with everything being late in the fields, so I was glad to see all the colors at the market this week…
2-3 small to medium eggplants
3 ripe field tomatoes
a good handful of baby yellow onions + 2 small (fist sized) onions
2-3 medium zucchini
3 bell peppers of various colors
3-4 large cloves of garlic
4 tablespoon of herbes de provences
salt and pepper
plenty of olive oil
1. Pre-heat the oven to 350F.
Peel and quarter the baby onions. Slice the small onions. Pour a good amount of olive oil in a thick bottom pot (easily 3-4 table spoons).
Add he onions and the minced garlic and a good pinch of salt. Sweat for a few minutes on medium, medium-low until translucent.
6. And deal with the tomatoes.
Now at this stage you’ll need to make a decision, Some people swear by the layered ratatouille, I prefer to cook everything together, I find the flavors blend better. So, if you want the layered look, at this point take the eggplants out of the pot and layer them at the bottom of a casserole dish.
11. Stick in the oven for 30 minutes uncovered. It should start looking like something like this… give everything a stir to prevent the top items from drying out then put back in the oven for 20-30 minutes, until the zucchini is nice and soft.