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2019 10 04

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Converted from paper version of the Broad Ripple Gazette (v16n20)

Life of the Party - Ratatouille - by Elizabeth Morse

posted: Oct. 04, 2019

While I love the smell of freshly turned earth, spring onions and the emergence of tiny seedlings, Fall is actually my favorite season in the garden. That's harvest time and where the efforts of the spring and summer come to fruition. Literally.

A variety of fresh tomatoes steals the show.

image courtesy of Elizabeth Morse

I love eating seasonally but I'm a canner and put away veggies in the forms of spaghetti sauce, eggplant caponata, pickles and salsas all summer long. I love filling up my freezer and my pantry shelves with foods that I create and that I know my family will enjoy.

BUT (and this is the big "but") no matter how much I serve and stash away, I ALWAYS celebrate the bounty of my annual garden with an old fave. Here's to an abundance of squash, eggplant, ripe tomato, herbs, onions. I give you: Ratatouille.

I served this recipe annually at Corner Wine Bar. After simmering a cacophony of veggie goodness, we'd pile it into a toasted sourdough bread boule, top it with a bit of shredded Parmesan and fresh basil. Hearty, a gorgeous meal and brimming with the bounty of the season. Ratatouille is a bright and chunky vegetable stew.

Ratatouille

Serves 8-10

One large eggplant, cut into 1/2 inch cubes

6 T olive oil

2 zucchini, cut into 1/2 inch cubes

2 yellow squash, cut into 1/2 inch cubes

2 yellow onions, chopped

1 each of red, orange and yellow bell pepper, chopped

5 large cloves garlic, minced

2 large carrots, sliced into 1/4 inch pieces

2# fresh, ripe tomato, cut into 1/2 inch cubes

1 small can of tomato paste

2 teaspoons fresh thyme

1/2 teaspoon crushed red pepper flakes

1 tablespoon sugar

3 tablespoons fresh basil, chopped for garnish

Shredded Parmesan cheese, optional for garnish

Plenty of salt and pepper, to your taste

Heat olive oil in a large stockpot. Add eggplant and cook until it begins to brown, stirring constantly. Add onion and continue to cook over medium until the onion becomes translucent.

Next, add the squash, carrots, bell peppers. Continue to cook, over medium heat, stirring for about four minutes.

Add the remaining ingredients, stirring periodically until the stew comes to a gentle boil. At this point, reduce heat to low and simmer until all veggies are tender, about 25 minutes.

You can cool the stew and chill it to reheat later, but I prefer to serve it hot.

It is excellent ladled over a buttered baked potato Or served in a hollowed out and toasted bread boule.

Either way is fantastic, but be sure to drizzle a bit more olive oil over the top, sprinkle with Parmesan cheese and fresh basil.

A sourdough boule makes the perfect "bowl" for ratatouille.

image courtesy of Elizabeth Morse

Pro Tip: This dish is very freezer friendly. After it has cooled completely, freeze it in an airtight container or freezer bag for up to three months.

Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: www.schlepicurean.com. Email her at elizabeth@broadripplegazette.com

elizabeth@broadripplegazette.com

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