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.
2. While the onions are sweating, slice the peppers into strips.
3. And the eggplants into coins.
4. Toss the eggplants into the onions and stir them to coat them with the oil. Allow them to sweat for a few minutes, the eggplants need the head start.
5. While those are going, slice the zucchini into coins.
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.
7. Since I’m going with the “cook everything together” method, I just add the tomatoes to the eggplants. Then add about 1-2 table spoons of herbes de provences, a good amount of pepper.
8. Take the whole thing off the heat. Stir well, then add the rest of the vegetables.
9. Add the remaining herbes de provence (to taste) and more pepper.
10. Stir well then drizzle in 2 tablespoon of olive oil or so (more to taste).
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.
12. Eat with whatever you’re having (I had grilled lamb chops). Or by itself and soak up the juices with good bread.