Farmers Market Ratatouille

Here's a quick and easy, one pot, vegetable recipe, great for peak of the season summer produce from your local farmer's market. Make a big batch on farmer's market day, and you'll have tasty leftovers for the creative variations below

A recipe is only as good as the variations it inspires, so have fun with ingredients from your local farmer's market or your own garden. Don't be afraid to experiment with this classic Mediterranean eggplant stew.

2 - 3 cloves garlic, chopped(more or less to taste)

1 medium onion, chopped

1/4 - 1/3 cup good quality extra virgin olive oil

1 medium eggplant (about 1 1/2 pounds) pared and cut into 1/2 inch cubes

2 small or one medium slender zucchini, pared if desired, and sliced (about a pound)

1 medium green pepper, chopped or cut into 1/4 inch strips (or substitute any sweet frying pepper to taste)

4 medium tomatoes or two large, peeled and quartered (see Hub page How to Peel Tomatoes)

Fresh basil: 5 -6 large leaves cut into thin strips, or 1 tablespoon chopped

1 teaspoon fresh rosemary, chopped

2 anchovies, finely chopped (optional)

2 teaspoons sea salt

1/4 teaspoon pepper

1/2 cup red wine, water, or stock

1 cup good quality parmesan cheese, coarsely grated*

Heat the olive oil in a large pan over medium heat. If oil begins to smoke lower the heat.  Saute the garlic and onion for 5 min until onion begins to soften but does not brown.

Add the eggplant and toss briefly. Eggplant will quickly soak up the oil and flavor. Add two more tablespoons of oil if the eggplant begins to stick. Then add the remaining vegetables, anchovies herbs, salt and pepper. Cook and stir until all the vegetables are heated through. Add the wine, water, or stock, cover and cook over medium heat stirring occasionally until the vegetables are crisp tender, about ten minutes. Stir in 1/4 cup parmesan before serving, and offer additional cheese when serving.

Ratatouille is good hot or cold, and the flavor improves after a day or two. The cooked stew will keep in the refrigerator for a week to 10 days, and freezes well.

Ratatouille makes a good vegetarian main dish, or side dish with chicken or lamb. Leftover ratatouille makes an easy lunch to eat cold or reheat.

Add sliced, cooked Italian or other spicy sausage to letfover stew to stretch another meal.

Stir in leftover sweet corn cut from the cob and reheat the ratatouille. Serve as a side dish with shrimp or fish.

Ratatouille Wraps: On each large tortilla "wrap" spread 1/2 cup cold ratatouille, 1 tablespoon roasted red peppers hot or sweet, 1 tablespoon chopped green olives, 1 tablespoon chopped green onion (optional) , 2 sllices mozzarella cheese, or 1/4 cup grated parmesan cheese. Wrap and slice into two pieces to serve.

Ratatouille Omelet: As soon as the eggs are set, fill a three egg omelet with 1/3 cup leftover ratatouille and parmesan cheese to taste. Cover the pan and allow the omelet to heat through on low heat to avoid browning the eggs. Sprinkle with chopped fresh basil before serving.

Ratatouille Dip: (Similar to salsa but more Mediterranean!) Coarsely chop two cups of leftover cold ratatouille in a food processor or by hand. Stir in one or two tablespoons olive oil, juice of half a lemon or lime, and one tablespoon fresh basil. Chill. Serve with pita chips.

Tell me about your creative recipe variations.   Do you have a great farmer's market recipe?