Ratatouille is a traditional French stewed vegetable dish originating in Nice, but popular among the entire Mediterranean coast.  Mid-summer CSA shares will provide all you need for this delicious classic.  Serves 4-6.

3 Tablespoons extra-virgin olive oil
2 cups chopped onions
2 1-pound eggplants, unpeeled, cut into 1-inch cubes
4 garlic cloves, minced
2 zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
2¾ pounds ripe tomatoes, seeded, coarsely chopped (about 6 cups)
3 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
¼ cup minced fresh basil


  1. Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add eggplants and garlic; sauté 5 minutes. Add zucchini and bell peppers; sauté 5 minutes. Mix in tomatoes, thyme, rosemary and bay leaf. Reduce heat to medium-low. Cover and cook until vegetables are tender and flavors have blended, stir-ring occasionally, about 40 minutes.
  2. Discard bay leaf; stir in basil. Season ratatouille generously with salt and pepper. Transfer to bowl. (Can be prepared ahead. Cover and refrigerate.)

Serve cold, warm, or hot.


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