April 14, 2017

Recipe of the Month: Ratatouille

Nicole Gotthelf, who worked as a consultant at HHC to plan our inaugural From the Heart Gala last year, learned this traditional French recipe while living in France. It incorporates lots of fresh vegetables that are in season in the spring and summer!

ratatouille19

Ingredients

(Makes 12 servings)

2 medium eggplants, unpeeled and cut into 1-inch cubes

1 tbsp salt

6 tsp extra virgin  olive oil

2 medium onions, coarsely chopped

2 tbsp minced garlic

2 large red bell peppers

4 medium zucchini, quartered lengthwise and cut into ¼ inch chunks

2 tsp herbs de Provence

4-6 ripe plum tomatoes, coarsely chopped, juice reserved

½ cup chopped parsley

Salt and freshly ground black pepper

Sprigs of rosemary or thyme

 

Sprinkle the eggplant with coarse salt. Let drain in colander for 30 minutes and pat dry.

Heat 2 tbsp olive oil in a large pot over medium-low heat. Add onions and garlic and cook uncovered, stirring occasionally, until wilted.

Add the peppers and cook another 5-10 minutes

Repeat for zucchini and then eggplant. Add the herbs de Provence and and cook uncovered until seasoned. Add salt and pepper to taste.

Add the tomatoes and juices. Simmer uncovered 30 minutes, stirring occasionally. Add remaining olive oil and cook for 5 minutes more.

Stir in fresh herbs. Adjust the seasonings as necessary.

 

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