BoBtanical Garden: Ratatouille
RAPID CITY, S.D. – It’s time to start deciding what to do with all those fruits and vegetables you harvested. Master Gardener Mel Glover has a recipe for traditional French dish Ratatouille. MORE BOBTANICAL GARDEN
1 pound eggplant
11 pounds zucchini
1 pound onions
2 pounds tomatoes
1/4 pound green or red peppers
8-10 tablespoons olive oil
1 tablespoon minced garlic
Freshly ground pepper
Preheat oven to 325 F.
Peel eggplant and cut into ½ inch cubes. Cut zucchini & peppers into ½ inch cubes. Slice onions. Peel, seed and quarter tomatoes.
In a saute pan, heat 4 tablespoons of olive oil. Add one batch of eggplant and brown on all sides. Strain the eggplant to collect and keep the oil. Saute remaining eggplant, zucchini and peppers using drained oil and add additional oil if needed. Set aside.
In a separate saute pan, heat 2 tablespoons of oil and saute onions until wilted and lightly colored. Stir in garlic and tomatoes and cover pan, cooking for 3-4 minutes. Uncover the pan and increase the heat. Cook briskly until juices have evaporated, then combine with sautéed vegetables. Add salt and pepper to taste.
Transfer food to a casserole dish and bake in the oven for 25 minutes.