{farmers market} ratatouille Print Recipe Print Recipe

Forgive me. The presentation may not look as appealing or delicious as it {eventually} tasted, but I couldn’t resist the amazing smells to properly style. Ratatouille is one of those dishes that always caught my eye on a menu, but had never ordered it. Probably because there was an ahi dish, which is an automatic for me. I discovered this recipe on Tartelette (BTW- amazing food blog!) and was sold with the title “In the Kitchen with Mom”. Nothing beats a family recipe. As part of my Sunday routine, I made the trek to the farmers market where I purchased all the ingredients (minus the canned tomatoes). I prepared this for my husband and myself last week, which we ended up eating the leftovers for lunch and dinner. Yes, it was that good, I made it again this evening.

Note: This recipe works great either served alone, over white fish, with chicken or my husband favorite, chicken apple sausage. Enjoy!

Ratatouille Recipe via Tartelette

Ingredients

1 medium onion, peeled and diced (I used 1 large red onion)

1-2 eggplant, peeled and diced

4 zucchini, peeled and diced

1 red bell pepper

1 yellow bell pepper (recipe calls for green, but there weren’t any at the market)

4 tomatoes

1 14oz can of tomatoes (I went with the recipe & used fire roasted)

5 garlic cloves (I used 7. I like garlic)

Mix of dried herbs: herbes de Provence, thyme, parsley, oregano, lavender, all spice, and a pinch of basil

salt + pepper

Extra virgin olive oil

Directions

Saute the onions in olive oil in a large pan (I used my le creuset). Add the eggplant and saute entire golden brown. Add olive oil and zucchini. Then add the peppers, tomatoes, and canned tomatoes. Add whole unpeeled garlic cloves (I peeled them), spices, s+p. Don’t stir. Cover and let stew for 15 minutes. The vegetables will have reduced, allowing you to stir all ingredients together. Reduce heat to medium, cover and let simmer for 30-40 minutes. Uncover, let simmer 20-30 minutes on low until most of the liquid has evaporated – mine ended up with more liquid, but still amazing!

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  • Dana Goldman

    I am so glad you posted this! You will see our little family loading up at farmers market every Sunday after church, so needless to say, I am always looking for new veggie recipes! Brinley loves organic apple chicken sausage (its about the only meat she gets, minus fish) so this will be on next weeks menu- I’ll let you know what everyone thinks. 🙂

  • http://www.thoughtfullysimple.com Tori

    Yeah! I finally know what to make with all the eggplant I’m growing, thanks Lisa!