This is another recipe that can use up zucchini, but is so good it’s worth making on it’s own merits. Ratatouille is an incredibly versatile dish, one that can be served hot or cold, on its own or with any number of accompaniements. Top it with a poached egg or crumbled feta cheese, tuck it into an omelette or use it to top pasta, rice or couscous. The possibilities are endless and the end of the summer crops of zucchini, squash and tomatoes make it a perfect time to trot this one out and make a double batch.
Ratatouille
Ingredients:
3 Tbsp olive oil
1 small/medium onion, diced
1 Tbsp chopped garlic, or 3-4 cloves chopped (feel free to add more if you like a lot of garlic)
1 red or green pepper, diced
1 Tbsp tomato paste
3/4 cup broth, stock or tomato juice
1 italian eggplant, quartered and cut into 1/2 inch or so chunks OR about 2 cups eggplant chunks
1 medium zucchini, quartered and cut into 1/2 inch chunks
1 medium yellow squash, quartered and chunked
1 can fire roasted diced tomatoes, drained (regular fine too, just no seasoned ones–get the plain kind) OR 2-3 good sized ripe tomatoes, seeded and diced
2/3 to 1 Tbsp dried herbes de provence OR italian seasoning mix OR 2 Tbsp of a mix of chopped fresh basil, thyme and parsley
Directions:
Heat the onion, garlic and pepper in the oil in a medium or large saucepan until soft and starting to brown. Stir in the tomato paste, working it in with a spoon or spatula until the veggies are coated. Add the broth or juice and stir to lift any browned bits of paste or onion that remain on the bottom of the pan. Stir in the eggplant and simmer for a few minutes to allow it to start to release it’s liquid into the pan. After five or ten minutes, add the zucchini and yellow squash and stir to coat thoroughly. Simmer for another five minutes or so and add the tomatoes and whatever herbs you’ve chosen if they are dried. Put a lid on the pan and allow to simmer for a few minutes more, until zucchini and squash are tender but not disintegrating (eggplant falling apart is ok). If using fresh herbs, stir in for the last two or three minutes of cooking to keep them from completely melting into the pot. Add salt and pepper to taste. Ratatouille should resemble stew when you’re done, serve warm or allow to cool as you please. As with many stew-ish recipes, this will improve overnight in the fridge, so don’t worry about not finishing it all in one meal. This quantity makes about enough for three or so dinner servings, and four to six as a side depending on whether or not anyone wants to stop at one serving.
Notes:
-Alter components as needed. As long as you have eggplant of some kind and some tomatoes and squash (yellow or zucchini) you’re pretty much set. Peppers can be any color depending on your taste or available stock. As for liquid, just about anything up to and including water can be used, though I wouldn’t use as much water if you go that route. Broth, tomato juice, bouillon–use whatever you’ve got.
-Goat cheese, feta, parmesan–try topping it with one of these at least once.
-Bonus–This one is vegan, gluten free, and lowfat/good fat as long as you don’t overdo the additional cheese at the end. Therefore, enjoy as often as you like 
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