RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ!
Ratatouille is a wonderful (and healthy!) way to use up all of your summer garden veggies! If you don’t like some of the vegetables in this recipe, feel free to substitute with your favorites. Who doesn’t love a one pot recipe for busy fall weeknights?!
Picture courtesy of thekitchn.com
- 1 medium eggplant about 5 cups cut into bite size pieces
- 1 large onion cut into half moons
- 4-6 cloves of garlic chopped up
- 2 sweet peppers any colors you like cut into bite size pieces
- 4 tomatoes about 1.5 lbs, chopped into bite size pieces
- 5 cups of summer squash cut into bite size pieces (I used two zucchini and 2 yellow)
- 1/3 cup veggie broth
- A fat pinch of red pepper flakes
- 1/4 cup fresh chopped basil
- 1/4 cup fresh chopped tarragon
- 2 tsp of olive oil
- Salt and pepper to taste
- In a large non-stick Dutch oven (sauté pan w/ high sides) heat one tsp. of olive oil over a medium heat.
- Add the eggplant along with a pinch of salt and cook for about eight minutes, stirring occasionally. Cook the eggplant until it is brown on the edges and become nice and tender. Once the eggplant is done, remove from the pan and set aside.
- Add another teaspoon of olive oil to the pan along with the onions, garlic and another pinch of salt and sauté for another two or three minutes, then add in the peppers and a pinch of red pepper flakes.
- Allow veggies to cook for another five minutes or so. The onions will become translucent (if they are browning, turn the heat down).
- Add squash, tomatoes, and veggie broth to the pan and allow to simmer for about fifteen to twenty minutes. Toss eggplant back in with the veggies and cook another five minutes.
- Adjust seasonings and finish with fresh chopped basil and tarragon.