Ratatouille is a French Provenal stew, full of delicious vegetables from the garden. This version actually tastes better when the spices have a day to blend.
Serves 4-6.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 medium eggplant, peeled and diced
- 1 zucchini, diced
- 1 yellow summer squash, diced
- 2 c mushrooms, cut in bite-sized pieces (about 8 oz)
- 1 Tbsp fresh basil, minced (or 1 tsp dry basil)
- 1/2 tsp dry oregano
- 2 c diced tomatoes, canned or fresh
- 1 – 14 oz can chickpeas with liquid
- 2 Tbsp minced parsley
- 1 tsp sea salt
- dash red pepper flakes
- 1/2 tsp lemon zest
- 1 lemon, cut in wedges
Directions:
- Place a 5 quart pot over low heat and when it is hot, add the oil.
- Add the onion and cook 10 minutes, stirring often.
- Add the garlic and red bell pepper and saute for about 3 minutes.
- Add the eggplant, zucchini, yellow squash, mushrooms, basil, oregano, tomatoes, chickpeas, parsley, sea salt, and red pepper flakes. (Though you will start out with very little liquid, the vegetables will soon release their juices.)
- Cover and simmer on low for about 30 minutes, stirring a few times.
- Stir in the lemon zest and remove from flame. Cool.
- Cover and refrigerate overnight or at least 2 hours for best flavor.
- Reheat over a very low flame. Add a splash of olive oil, and garnish with lemon wedges and chopped basil or parsley. Serve with a side of mashed potatoes or rice.