SUMMER HARVEST RATATOUILLE

(SERVE OVER GRILLED CHICKEN, FISH OR PASTA)

It is early July, and my garden as well as the Farmer’s Market is in abundance of wonderful vegetables. The local corn is so amazing I decided to purchase extra to add to a future recipe. I combined a few ratatouille recipes and the results were amazing!  Ratatouille is a French Provencal dish of stewed vegetables that is enhanced with herbs and garlic. Serve this with grilled chicken breasts. Magnificent! It would also be wonderful tossed in pasta, served with fish or rice! Leftovers are wonderful in an omelet with a little goat cheese. The tomatoes, corn and onions add sweetness while the eggplant creates creamy undertones. This dish can be prepared in under an hour!  Traditional Ratatouille will have zucchini which is a wonderful addition….I decided to add corn instead.

Serves 4
1 medium eggplant
1 medium onion
1/2 cup olive oil
1/4 cup white white
salt & pepper to taste
2 cups fresh crushed tomato or canned tomatoes
1 cup cherry tomatoes
3 tablespoons tomato paste
1 bay leaf
1 cup fresh basil leaves
4 sprigs fresh thyme
1/3 cup drained capers
chili pepper

Trim off the ends of the eggplant (do not peel). Cut into approximately one-inch cubes.
Peel onion and chop into 1/2 inch cubes
Heat olive oil in a large cast iron pan and add the eggplant. Sprinkle with salt and pepper. Cook over medium-high heat stirring often until the vegetables start to brown, about 5 minutes.
Add onions and garlic. Cook, stirring over high heat about two minutes.
Add wine when the pan starts to dry out.
Add tomatoes, paste, bay leaf, basil, thyme and capers.
Stir in salt, pepper and a little chili pepper to taste.
Bring to a simmer and cover.
Reduce the heat and let simmer 30 minutes stirring frequently to make sure it does not dry out.

Serve warm!
Bon Appétit