Ratatouille

Ratatouille
Makes about 1 quart

A summer vegetable stew that uses tomatoes to bind together eggplant, zucchini, and salty bits such as capers and/or olives. Add mirepoix (French cooking trilogy: carrot, onion, and celery) if you’re feeling called to, but often many recipes don’t. The joy of this recipe is to USE WHAT YOU HAVE & MAKE IT YOUR OWN – and often a little differently each time. Have fun!! Xo

Cube 1 medium eggplant and 1 zucchini. Place on a paper towel-lined cooking tray or plate and season generously with salt to “sweat” out any excess moisture. Allow this to sit for at least ten minutes or up to an hour, and blot or squeeze out liquid.

In a large pan over medium heat, heat 2-3 glugs extra virgin olive oil and sear eggplant and zucchini, working in batches if needed. Dice 1 onion, 2 stalks celery, and 1 peeled carrot and add to the pan. Season with more salt and allow vegetables to cook down.

Stir in 1 15-ounce can cherry tomatoes (if you can find) along with 1 large, chopped tomato and cook until tomatoes resemble a sauce. Add 2-3 tablespoons of capers and/or olives and season once more with salt. Perhaps a bit of sugar.

Remove from heat. Serve hot, warm or cold and garnish with another generous glug of olive oil, a sprinkling of salt, and a handful of toasted pine nuts.