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I have an addiction to farmers markets. Sunshine and samples … what’s not to love? Some women have shoes, I have zucchini. In my typical fashion I went to the Dedham Square Farmers Market on a recent Wednesday and got so carried away chatting with my neighbors and the vendors, that before I knew it I was walking away with two huge bags bursting with produce. My purchase: Beautiful, local, healthy peppers, squash, tomatoes and eggplant.
Which is fantastic, of course, until I manage not to eat it all, and a week later limp veggies are languishing in my fridge.
While I have a bevy of recipes in my arsenal for making the most of the summer’s bounty, none is more forgiving than the simple French summer staple of ratatouille. Week-old eggplant? No problem! More green peppers than red? Not to worry! Toss it all in, simmer, and almost invariably, something yummy will emerge.
You could make ratatouille into haute cuisine; cook each ingredient separately, drizzle with a painstakingly reduced tomato sauce, arrange artfully in a Le Creuset casserole dish. But the French moms I’ve known from Toulouse to Paris to Lyon have all agreed on one thing: This is rustic family fare.
Coarsely chopped veggies and an afternoon on the stove are common denominators, although the recipe for this healthy stew generally varies a bit from region to region. This particular recipe comes from an energetic friend named Clarence. A mother of three in Toulouse, Clarence uses deliciously fragrant ratatouille to get veggies in her girls’ tummies. She serves her ratatouille over rice, with fish, or all by itself with a slice of baguette. But personally, my favorite way to eat ratatouille is in an omelet.
Ratatouille
Serves 6 as a side dish
- ½ cup chopped onion
- 2 tablespoons chopped garlic
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups chopped eggplant
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped yellow squash
- 2 cups chopped zucchini
- 1 cup chopped tomato
- 1/2 cup dry white wine
- 1 tablespoon herbes de Provence
- Salt and pepper to taste
Sauté the onion and garlic in the oil in a large pot over medium heat until softened, about 5 minutes. Stir in the tomato paste and then add the eggplant. Cook another 5 minutes. Add the peppers, squashes, tomato, wine and herbs. Season with salt and pepper. Reduce heat to low and simmer covered for at least an hour, stirring occasionally and adding a few tablespoons of water if necessary. Adjust seasoning to taste. Serve warm.
Check out Dedham resident Katie Pelczar's blog at www.cozydelicious.com for more fun and nostalgic recipes.
I have an addiction to farmers markets. Sunshine and samples … what’s not to love? Some women have shoes, I have zucchini. In my typical fashion I went to the Dedham Square Farmers Market on a recent Wednesday and got so carried away chatting with my neighbors and the vendors, that before I knew it I was walking away with two huge bags bursting with produce. My purchase: Beautiful, local, healthy peppers, squash, tomatoes and eggplant.
Which is fantastic, of course, until I manage not to eat it all, and a week later limp veggies are languishing in my fridge.
While I have a bevy of recipes in my arsenal for making the most of the summer’s bounty, none is more forgiving than the simple French summer staple of ratatouille. Week-old eggplant? No problem! More green peppers than red? Not to worry! Toss it all in, simmer, and almost invariably, something yummy will emerge.
You could make ratatouille into haute cuisine; cook each ingredient separately, drizzle with a painstakingly reduced tomato sauce, arrange artfully in a Le Creuset casserole dish. But the French moms I’ve known from Toulouse to Paris to Lyon have all agreed on one thing: This is rustic family fare.
Coarsely chopped veggies and an afternoon on the stove are common denominators, although the recipe for this healthy stew generally varies a bit from region to region. This particular recipe comes from an energetic friend named Clarence. A mother of three in Toulouse, Clarence uses deliciously fragrant ratatouille to get veggies in her girls’ tummies. She serves her ratatouille over rice, with fish, or all by itself with a slice of baguette. But personally, my favorite way to eat ratatouille is in an omelet.
Ratatouille
Serves 6 as a side dish
- ½ cup chopped onion
- 2 tablespoons chopped garlic
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups chopped eggplant
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped yellow squash
- 2 cups chopped zucchini
- 1 cup chopped tomato
- 1/2 cup dry white wine
- 1 tablespoon herbes de Provence
- Salt and pepper to taste
Sauté the onion and garlic in the oil in a large pot over medium heat until softened, about 5 minutes. Stir in the tomato paste and then add the eggplant. Cook another 5 minutes. Add the peppers, squashes, tomato, wine and herbs. Season with salt and pepper. Reduce heat to low and simmer covered for at least an hour, stirring occasionally and adding a few tablespoons of water if necessary. Adjust seasoning to taste. Serve warm.
Check out Dedham resident Katie Pelczar's blog at www.cozydelicious.com for more fun and nostalgic recipes.
