Friday, July 15, 2011
Ratatouille, a summer favorite!
Made with summer squash, zucchini, tomato, eggplant and onion, it is colourful and relatively low calorie, depending on how much extra virgin olive oil you want to use. I seem to have a different recipe than most found on the web, mine uses oregano, while most other use basil or thyme. I think you can use any or all of the Herbs du Province, and end up with fantastic results. I add a half pound of sweet Italian sausage to the onions to brown up, that way we stay full longer, but this is traditionally a vegetarian meal.
1 Small eggplant, cubed or sliced thick,
1 med onion, diced
2 small zucchini sliced thick
2 small summer squash, sliced thick
3 Roma tomato's, cut in half then quartered
2 cloves garlic, minced
1 teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons salt (or more or less to taste)
1/2 c water
2 or 3 Tablespoons of EVOO
3 or 4 sweet Italian sausages cut up to make "meatballs"
In a large saucepan heat oil over medium heat, saute onions, sausage and garlic, cook until sausage is browned and onions are translucent. Add eggplant, cook a few min, stirring occasionally while chopping the squashes, add squashes and stir, cut up tomato's, toss in the pot and stir, add water, herbs and salt, bring to boil, reduce heat and cover, simmer about 20 min, just until eggplant is done and veggies are tender. Can you find me a simpler dinner anywhere? I bet not! This can be served hot, room temp, or cold. In the summer, its nice to have something that's easy, doesn't require a lot of washing up, or cooking over a sweltering hot stove. Yum! Enjoy:)