After our garden got devastated by the freaky hail storm, Zach and I were left with a huge bunch of salvaged tomatoes, eggplants, and peppers. We also had a bunch of huge zucchinis and yellow squashes from Zach's mom, and gorgeous bulbs of garlic and onions from our friend Kathleen. I wanted to use all of these ingredients for dinner, so I made ratatouille!
Other than the balsamic vinegar and the olive oil, everything I used in this recipe (including the herbs) was homegrown. The result? An amazingly delicious vegetarian dinner!
10 sauce tomatoes, diced (I used San Marzano, but you can also use 1 can (28oz) whole peeled tomatoes)
1 large eggplant, cubed
2 medium onions, diced into large pieces
2 bell peppers (any color), seeded and chopped into 1-in pieces
1 large zucchini, diced into large pieces
1 garlic bulb, peel and smash cloves
1 bay leaf
1 tbsp oregano
1 tbsp thyme
1 tbsp parsley
3 tbsp olive oil
3 tbsp balsamic vinegar
salt and pepper, to taste
Prep the eggplants by tossing the cubed pieces with 2 tsp salt. Let sit in a colander for 20-30 mins, then squeeze out excess liquid.
In a large Dutch oven, heat olive oil and cook onion until translucent.
Add garlic and peppers, cook for an additional 5 minutes.
Add tomatoes, zucchini, eggplant, bay leaf,oregano, thyme, and parsley to pot. Season with salt and pepper, and vinegar.
Increase heat to medium high, stir occasionally until vegetable mixture comes to a simmer.
Cover, reduce heat, and cook at a gentle simmer for 20 minutes.