Charlie’s Table Ratatouille
Created by Chef Charlie RomeroAt Charlie's Table
AtCharlie’sTable.com
Serves: 4 – 6
Course: Vegetarian/Vegan Entrees
Diet: Vegetarian
Season(s): Summer
Ingredients
- 4 tomatoes, any ripe variety
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- Extra-virgin olive oil
- 2 garlic cloves, sliced
- 1 teaspoon each of thyme, oregano, and basil, stemmed and roughly chopped
Instructions
Cut tomatoes in half and remove seeds. Strain seeds and save the juice. Chop tomatoes to a medium dice. In a large sauté pan, heat a drizzle of olive oil and add onion and sweat for 5 minutes. Add peppers and cook for another 5 minutes, then add tomatoes and cook for additional 5 minutes. Season vegetables lightly as they are added to the pan with salt and pepper. Add reserved tomato juice and garlic, cover pan and simmer gently for 30 minutes until the vegetables are tender. Place eggplant in a colander and sprinkle lightly with salt. Heat a drizzle of olive oil in another pan until very hot. Add the zucchini and yellow squash. Sauté until lightly golden. Transfer to a colander and let drain. Season with salt and thyme. Dry eggplant with paper towels. In a pan, heat more olive oil and sauté eggplant until golden. Drain eggplant. Add zucchini, yellow squash and eggplant to the simmering vegetables and cook for 15 minutes. Adjust seasoning and add oregano and basil. |
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