The end of summer and beginning of fall is still abundant with summer squashes, zucchinis, patty pans and eggplants. Courgettes and aubergines to the Brit girls. It is a perfect time to make a large pot of ratatouille. Don’t worry about exact quantities or if you’re missing an ingredient, do it with what you have on hand, it will still be delish!!!
In a large pot heat up 1 tablespoon of olive oil
Sauté a large diced onion over med heat until it starts to brown and caramelized
Add a little vegetable broth if needed
Add chopped garlic and diced peppers and sauté a few more minutes
Add diced eggplant and zucchini, yellow zucchini and/or patty pans
Sprinkle with salt and sauté until all the vegetables start getting soft
Add diced tomatoes (fresh is best, canned is ok) and a tablespoon of tomato paste
Add chopped fresh herbs, and or dried herbs
I used lots of fresh parsley and dried thyme
But anything goes, try fresh basil or cilantro or herbs de Provence or oregano
Add paprika, pepper, and cumin
Cover and let simmer on low flame for about 30 minutes
This dish goes with everything!!!
You can serve it hot on top of:
Baked potato/sweet potato/winter squash
Or chilled in sandwiches or as a dip with corn chips.