Ratatouille

Intro

I love this late summer staple. Substitute whatever herbs you have on hand. The key to this dish is that all the ingredients are harvested together. While cooking the eggplant and zucchini, watch that the pan doesn’t go dry. Add more oil as needed. This dish works hot and cold.

Directions

1. Separately dice the eggplant and zucchini into half-inch cubes, and salt them. Heat a large pan on medium-high.
2. Add a generous amount of oil and toss in the eggplant. Stir periodically until eggplant is cooked, about 5-8 minutes. Remove eggplant from pan.
3. Add more oil if needed, and do the same with the zucchini, 3-5 minutes. Again, remove when cooked.
4. Dice the onion and peppers and toss them into the pan. Stir, until softened. About 5 minutes.
5. Toss in minced garlic and saute another minute.
6. Dice the tomatoes and add to the pan, along with the sugar and some additional salt and pepper. Allow the tomatoes to cook on low-medium heat for about 10 minutes.
7. Return the eggplant and zucchini to the pan and thoroughly mix through. Add the thyme or any other herbs at this stage (save basil for the end).
8. Allow to simmer for about 10 more minutes. The ratatouille will thicken up.
9. Remove the herb sprigs and toss in torn fresh basil. Check for seasoning and serve.