Norman’s Ratatouille
You can make this delicious “summer stew” with produce grown on our farm in Howard County!
INGREDIENTS:
- 1 lb eggplant, peeled (or striped) and cut into 1-inch pieces
- Kosher salt
- Extra virgin olive oil
- 1 sweet onion, finely chopped
- 2 bell peppers , sliced into 1-inch pieces
- 6 garlic cloves, minced
- 2 lb cherry tomatoes, cut into halves
- 2 zucchini, sliced into ½-inch half moons
- ½ cup red wine
- 2 sprigs fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon dried rosemary
- 1 tablespoon sherry vinegar
- 3 tablespoons chopped fresh basil
DIRECTIONS:
- First, place the diced eggplant in a large colander in your sink. Sprinkle with salt and leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove the water and excess salt.
- In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. When the oil is shimmering but not smoking, add the onions. Cook, stirring regularly, until they’re translucent (about 5 minutes). Add the bell peppers and cook for another 4 minutes, and continue to stir as they soften.
- Add the garlic, tomatoes, zucchini, eggplant, wine, and thyme. Stir in the black pepper, paprika, and rosemary. Season with kosher salt.
- Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Then turn the heat down, cover and simmer over low heat for 20 minutes or so.
- Remove the ratatouille from the heat, taste, and salt to your liking. Add the sherry vinegar and a generous drizzle of olive oil. Top with fresh basil.
- Serve the ratatouille in bowls, perhaps with some crusty bread for dipping. This dish can be enjoyed warm, at room temperature, or cold, perfect for a summer meal!
