Farmer’s Market Ratatouille for 4
Fresh recipes inspired by local seasonal ingredients
This fresh recipe was provided by Sous Chef Leslie Guy of local Del Porto Ristorante
2 large eggplant
2 zucchini
2 squash
6 creole tomatoes
5-6 leaves of basil
3-4 assorted bell peppers
4 toes of garlic
oil for cooking
Bring a pot of salted water to a boil. Cut an x on the bottom of the tomatoes and drop in the boiling water until they come back to a boil. Remove with a slotted spoon, allow to cool, then remove the skin. Get a base pot going with the oil, garlic and herbs, simmer on low. Chop and add tomatoes to the toasted garlic and herbs, keep at a low heat. Dice the peppers, squash and zucchini and cook on high in a separate skillet.
Peel, dice and salt the eggplant, then let it sit in a strainer to drain excess juices. Once the vegetables are cooked in the skillet, add them to the tomato sauce that is cooking on low heat. Reheat the skillet and cook the eggplant until golden brown. Add the eggplant to the sauce, and salt and pepper to taste.
Cook on low heat for about an hour. Keep stirring the mixture periodically while it cooks. Enjoy on bread or with pasta!
