Between the close of a busy summer and the start of a new school year, it’s easy to forget how to slow down and appreciate the simple things that life brings us daily. Amid the bustle of new classes and schedules, and some of us squeezing in one final day trip before August ends (me included!), there is a rush and newness of this season that can really distract us from taking a step back to enjoy one of the loveliest parts of the year. Quiet, cool mornings. Golden-tipped stalks of corn in the fields that line our county roads. The ripe rewards of kitchen gardens well-cared for all summer long: gorgeous homegrown tomatoes, tender zucchini, firm and fresh onions and garlic, squashes aplenty – and so much more.
In this time of year, ample late summer vegetables can be part of nearly every meal of the week. Some local veggies that we have in our Farm Market right now are in peak season and not to be missed! This rustic dinner recipe complements the abundance of the late summer season and the simplicity of a common meal shared by French peasants for decades.
This one-pot ratatouille lets you slow down as the veggies simmer in rich olive oil, and allows you to savor the rich flavors they create. While you may currently be experiencing a busy time of transition, I hope this humble recipe encourages you to take a little time out of your day to step back and see the beauty of the season all around you. After all, it’s really the simple things of life that matter most.
Check out what produce and fruit is in season at Weaver’s Orchard here!
PrintOne-Pot Ratatouille
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 15 minutes
- Yield: 8–10 servings 1x
- Category: – Vegetarian, Gluten-Free, Tomatoes, Herbs, Recipes
Ingredients
- 1 large homegrown eggplant, cubed
- 3 homegrown onions, diced
- 2 quarts homegrown Roma tomatoes, chopped
- 1 bulb homegrown garlic, peeled and whole
- 3 homegrown zucchini, sliced into half moons
- 3–4 sprigs fresh basil, whole
- 1 cup extra virgin olive oil
- Sea salt and pepper to taste
Instructions
- First, wash and prep all (or most) of your veggies. Cube the eggplant, dice the onions, chop the tomatoes, peel the garlic, slice the zucchini into half moons, and strip the basil from their stems.
- Next, put a large soup pot on medium high heat on the stovetop, adding a generous amount of olive oil (about 1/3 cup).
- Test to see if the oil is hot by adding a cube of eggplant. If the oil sputters when a cube of eggplant is added, add all of the eggplant and stir. Stir occasionally with a wooden spoon for about 5 minutes.
- Next, add the diced onions and a little more oil, salt and pepper. Cook for 15 minutes, stirring occasionally until the eggplant is cooked down and the onions are translucent.
- Next, add the chopped tomatoes and stir, lowering the heat to medium. Stir occasionally for another 10 minutes.
- Finally, add the whole garlic, zucchini, and basil and give a good stir, adding the remaining olive oil and any additional salt and pepper needed. Lower to a low-medium heat and let simmer until all of the vegetables cook down and release their juices.
- After about 20-25 minutes of simmering, taste your ratatouille, adding additional basil, salt or pepper if desired.
- Serve steaming hot in bowls, ideally with a fresh loaf of bread to share. Bon appétit!