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Margaret's Ratatouille |  Vegetable Day

Makes 7 servings - uses 12 oz of your daily vegetable allowance

Ingredients
Print
  • 1/3 cup vegetable stock
  • 1 lb small Italian eggplant, cut into 1-inch cubes
  • 1 lb zucchini, cut crosswise into 1-inch sections
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • leaves from ½ bunch fresh basil, coarsely chopped
  • leaves from 4 fresh thyme sprigs
  • 2 pints cherry tomatoes
  • 1 dried chile
  • splash of lemon juice
  • Kosher salt
  • freshly ground black pepper
Directions
  • heat vegetable stock in a medium saucepan over medium heat
  • add eggplant
  • season generously with salt and pepper
  • let “cook down” for 10-12 minutes until eggplant is soft and wilted
  • remove eggplant from pan and onto a platter to drain
  • add zucchini to saucepan
  • season generously with salt and pepper
  • let “cook down” for 10-12 minutes until zucchini is soft and wilted
  • add to platter with eggplant
  • add onions, garlic and herbs to saucepan
  • cook for 5-7 minutes until onions are soft
  • add tomatoes to saucepan and “cook down” for 10-12 minutes until “pulpy”
  • return eggplant and zucchini to saucepan
  • crack open chile, remove seeds and add to saucepan
  • season with salt and pepper
  • let ratatouille cook slowly for approximately 20 minutes until mixture is soft, mushy and juicy
    • note: as needed, sparingly add some vegetable stock to prevent the vegetables from sticking to the pot
  • stir in lemon juice and let cool to room temperature
  • separate into 7 portions
  • freeze several portions for future use
  • enjoy!
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