Ratatouille

This dish from southern France used the summer garden harvest to make a garden vegetable stew with rich, satisfying flavors. Traditionally, the essential ingredients are eggplant, zucchini, and tomatoes with salt and pepper only. French chefs insist that each ingredient be cooked separately until just done, then reassemble and heated through. But the summer abundance always inspires me to add other vegetable to my ratatouluille: I cook all the ingredients together and am always pleased with the results. Rosalind Creasy from Cooking from the Garden.

 ¼ cup olive oil

1 large onion, chopped

2 medium eggplants or enough to make 4 cups chopped into ½”cubes

3 cloves garlic, minced

2-3 cups chopped tomatoes

2-4 zucchini or other summer squash 4 cups chopped into ½ cubes

2-3 green peppers, diced or sliced

Salt and pepper to taste

1 cup chopped green beans optional

¼-1/2 cup chopped fresh basil optional

In a skillet, kettle or Cutch oven, heat oil and sauté onion until just starting to cook. Add eggplant and garlic, stir, and sauté for 3-4 minutes, stirring occasionally. Add squash, peppers, and green beans if desired; cover and simmer for 10-15 minutes. If using basil, add during last few minutes. If too much liquid accumulates, uncover pan and reduce. Serve hot or cold. Good with chicken, beef or lamb, with cheese melted over it, I crepes, quiche, or omelet’s, topped with poached for fried eggs, on pizza, or just eaten with a spoon.

Eggplant and Tomato Salad

This salad is simple and tasty, you can use the ling skinny Japanese eggplant because they can be sliced into little rounds or cut into half moon shapes. If tomatoes are not in season, use good quality canned tomatoes instead. Marjoram or oregano can be used instead of basil. A roasted bell pepper also is tasty in this dish, and sometimes I add kalamata olives instead of capers. Serve as a small tapas salad with bread or garlic toast.

3 Italian or Japanese eggplants or 1 large eggplant cut into ¼ inch slices

2 tablespoons olive oil

Salt and freshly ground pepper

1 small onion, diced

1 large ripe tomato or 2 medium tomatoes or 1 basket of cherry tomatoes

2 garlic cloves, minced or pressed

2 tablespoons capers

2 Tablespoon olive oil

2 tablespoons sherry or red wine vinegar

Pinch of sugar

¼ cup basil leaves cut into chiffonnade (thin strips)

Preheat oven to 350 degrees. Slice eggplant, if using large eggplant cut slices into smaller bit size pieces. Toss with 2 tablespoons oil, then place in a single layer on a baking sheet. Season with salt and pepper. Bake about 15 minutes, turning once or twice, until tender and cooked but not too soft. Transfer eggplant to a bowl. Add onion, tomato, garlic and capers. In another small bowl, combine olive oil with vinegar and sugar. Season with salt and pepper, blend with a fork. Drizzle vinaigrette over salad and toss. Add basil and toss again, then taste for seasoning, adjust with salt and pepper, oil or vinegar. Serve immediately or keep at cool room temperature for about one hour. If you refrigerate it, bring to cool room temperature before serving.

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