Wednesday, February 19, 2014


Yes, in our house, we like to model our meals off of children's movies. Actually we recently watched the movie Ratatouille, and it got me thinking about this recipe that is usually comprised of summer's bounty. I realized though that actually all the things you need for this are available here in winter, especially if you prefer the long zucchini to the fat, round variety. I loosely based my recipe off of this one from Emeril Lagasse, but tweaked it significantly to avoid spending lots on the beautiful imported peppers and lack of yellow squash (corgettes). A trick to getting this to cook up nicely is uniformity in the size of the vegetables. Serve this alongside pasta or with crusty bread for a light meal that helps get you further in your five a day!

1/4 cup olive oil
1 1/2 cups onion
2 cloves garlic, minced
2 cups eggplant, diced skin on
1/4 teaspoon dried thyme
1 cup green pepper, diced
2 cups zucchini (corgettes)
1 can peeled tomatoes (or 1 1/2 cups fresh)
1 Tablespoon fresh basil or 1 tsp dried
1 Tablespoon fresh parsley or 1 tsp dried
1 veg or chicken bouillon cube
Salt and pepper to taste

Heat oil over medium heat. Add onions and garlic. After they begin to turn golden, add the eggplant and thyme. Cook about 5 minutes before adding the peppers and squash. Cook another 5-7 minutes. Then, add the tomatoes, basil, parsley, salt, pepper, and bouillon cube. Cook 5 more minutes and taste to adjust seasoning. If it tastes like nothing, add some salt to bring out the flavors more.

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