Ratatouille

Fresh harvest, thank you Sickles Market!

Fresh harvest, thank you Sickles Market!

Today was one of those Saturdays where I go to Sickles Market in Little Silver, chat with Junior, my favorite cheese maker and when he asks me what we're making this weekend, without skipping a beat I said, Ratatouille! I made it last weekend for one of McSweeney's sides for the week and we all agree it was definitely "blog worthy!" 

The ingredients you see above along with some garlic, basil, thyme, salt & pepper are all you'll need! 

5 large Jersey tomatoes ( you can use them from anywhere but, in the summer I bet your grocery store has a "Jersey display!" ) 

  • 1 large eggplant
  • 2 yellow squash
  • 1 large or 2 small zucchini 
  • 2 red onions
  • 2 large peppers, green or over ripe green ones that look red like mine! 
  • 6 cloves garlic 
  • 10 basil leaves 
  • 5 stalks of thyme 
  • salt, pepper olive oil

All you need to do now is chop! 

Peppers and onions saute

Peppers and onions saute

These are your peppers and onions, salt & pepper. Medium heat for about 10 minutes, move to another pan and add.... 

Zucchini and yellow squash

Zucchini and yellow squash

Again, same thing, olive oil in pan, throw in vegetables add salt & pepper, about 10 minutes stirring as you go... dump out into the bowl with the peppers and onions. Next up... 

Eggplant

Eggplant

Third verse, same as the first! :) Olive oil, eggplant, salt & pepper, 10 minutes and dump into the bowl. Here comes your last step. 

Tomatoes, with basil and 6 cloves of garlicΒ 

Tomatoes, with basil and 6 cloves of garlic 

Yup, you know what's next. Olive oil, chopped basil, garlic and thyme. I always crush my garlic so, this is what 6 cloves crushed looks like. This should be on medium high heat for 10 minutes. When you hit 10 minutes, add everything back into the pot and stir well. 

One last hit with salt & pepper and into the oven it goes! If you don't have a pot that can go into your oven, feel free to put it into a slow cooker for the 4 hour setting. If you do, set to 400 and cook for 90 minutes cover on, then 30 minutes cover off - serve hot, cold or room temperature. 

Dinner is served!

Dinner is served!

You will love this but, I will give you one special tip... Eat it the next day!

And, feel free to serve it anyway you like, in the pot you cooked it in, in a 9x11 glass baking dish, or like this in little individual serving sizes. Totally up to you! 

Let us know what you think, we hope you love it!! 

Enjoy, as always.. 

xo Measure