Ratatouille

Ratatouille

This fresh and healthy dish is great for the summer months when vegetables are fresh and cheap(er)! Not to mention, Ratatouille is as tasty chilled as it is hot, an added bonus when faced with 100 degree Kansas heat! 

What you'll need:

6 T. olive oil

1 t. red chili flakes

3 cloves garlic

1 bunch fresh basil

5 large eggplant, cubed (I used Japanese eggplant)

3 large zucchini, cubed

3 tomatoes, chopped

1 medium yellow onion

2 cans whole peeled tomatoes, drained

Sea salt and freshly ground black pepper, to taste

1 T. balsamic vinegar

topping:

1 cup raw almonds, chopped

1 container crumbled feta cheese (6 oz)

1-2 T. fresh basil leaves, torn

1 cup pitted green olives, halved

First, make the topping; In a large skillet, saute 1 clove garlic with 1/2 of the red pepper flakes and 3 tablespoons olive oil. Add the chopped almonds and cook for 3 minutes, making sure the almonds don't burn. Remove mixture from heat and keep aside in bowl. Once cooled, add feta, green olives, and 1/3 of the basil leaves. Mix well to combine the ingredients.

Using the same large skillet, add 3 tablespoons olive oil and the remaining red pepper flakes to the pan over medium heat. Add the onions, remaining garlic (2 cloves), and 1/3 of the basil leaves until the onions begin to soften (about 5-7 minutes). Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary. Add the zucchini and fresh tomatoes; season with sea salt and pepper. Continue cooking until vegetables are soft but still whole. 

** I advise chopping your vegetables fairly large to avoid overcooking. No one likes mushy eggplant, so watch the veggies carefully!**

Lastly, add the canned tomatoes, balsamic vinegar, and remaining basil leaves. Continue to cook on medium heat for another 15 minutes; remove from heat.

To serve, put ratatouille into a bowl or platter and top with the feta, almond, olive mixture. Can be served hot or chilled.

Bon Appetit!