Ratatouille
We cannot stop thinking about Pixar and the rocking job they are doing with each release they have. They hit it out of the ballpark every time. Unlike our garden, we are sad to say.
This is the garden season anyway, which means in normal gardens the produce is starting to roll. Our garden - this year we are doing a lot of our harvesting at the local farmers market instead. At least we can pretend it is from our plot.
Ratatouille is very easy to make, so do not be intimidated. It is a matter of chopping a bunch of veggies and sprinkling it with cheese right before you eat it. It is wonderful.
Ratatouille
Ingredients:
-
- 3 meduim zucchini, washed, trimmed and sliced into thin rounds
- 1 small eggplant, peeled and diced and salted
- 1 onion, diced
- 3 Tablespoons olive oil
- 2 green peppers
- 1 clove garlic, crushed or minced
- 1 teaspoon fresh or 1/2 tsp dried basil
- 1/2 teaspoon oregano
- 1/2 cup grated parmesan or romano cheese
- 1 cup shredded mozzarella cheese
- 1 cup (or 1 15-oz can) diced tomatoes
- 1/2 cup sliced mushrooms
- salt and pepper to taste
Peel and dice eggplant; salt and put aside. Chop onions and garlic; slice zucchini and peppers. Salt and pepper the entire mixture. Pour 3 Tbsp olive oil into skillet and when hot, add all the the veggies except the mushrooms. Mix to stir until onion begins to caramelize, about 10–15 minutes. Add mushrooms, sauté for another 5 minutes. Add tomatoes and herbs and simmer an additional 10 minutes. Before you are ready to serve, top with cheeses.
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