Ratatouille

Going grocery shopping only once every 10-14 days now, so cooking up fresh vegetables that will last for a few meals has meant substituting some ingredients for classic recipes when there aren't good fresh choices. 

Cooking one big pot that lasts for several meals is also a great timesaver, especially since the flavor gets better the next day. The following recipe serves 4-6 depending on whether you are eating it as a side dish or a main course.

Ratatouille has always been a classic when tomatoes are season, but I found that using canned San Marzano tomatoes makes for a great substitute when the only fresh ones have no aroma and are as hard as a rock. All the other ingredients were available, so that was the only substitution I made :)

I always salt my cut up my eggplant in a colander in the sink for about 30 minutes before cooking to alleviate any bitterness. Always rinse thoroughly before using!

Equal amount of chopped zucchini, cut into equal sized pieces; for a large eggplant count on 2-3 large zucchini.

 Depending on your love of onions, 1-2 onions also chopped to similar size.

I always use a minimum of 4 cloves of garlic, but of course you can adjust to your preference;)

I use one red/orange/yellow bell pepper for a bit of color and slightly different texture in the finished dish. 

I add one can of San Marzano tomatoes (about 1.75 lbs) if great fresh ones are not available. I would say if your choice is mediocre fresh or San Marzano canned, go for the canned. I usually cut in half or quarters before adding to the pan.

Sauté the onions in olive oil until translucent over medium heat in a big 6-8 quart stock pot. Add in the garlic and red bell pepper, stirring until softened. 

Add your preference of 1 tb dried herbs, e.g., herbs de Provence, thyme, marjoram, and a bay leaf or two. It may seem like a lot but there are many vegetables in this dish and the tomatoes will become a tomato sauce during the cooking process to absorb the flavors.

Add the zucchini, eggplant, and tomatoes, one at a time in that order, stirring and cooking a bit after each addition. Once all the vegetables are in the pot and softened, you may lower the heat to medium low or low and simmer for about 1 hour. If you have Pernod, you may add a tablespoon ;)

Add salt and pepper to taste after the hour because the acidity of the tomatoes will change as they cook down. If it is slightly too acidic, add 1/4-1/2 tsp of sugar (no sugar substitutes!) 

The bubbling pot of vegetables will make you want to eat it all at once, but it gets better the next day, and is great over pasta, rice, in an omelette, or as a side dish to any protein.

Bon Appétit!