Seasonal recipe:  Ratatouille

 This traditional French Provencal vegetable dish, original to Nice, is a wonderful way to use fresh, summer vegetables!   It was originally included in our July 2015 SFDC newsletter.

Ingredients

  • 1 eggplant
  • 2-3 peppers (a mix of colors is best)
  • 1 onion
  • 2 summer squash
  • 4 tomatoes
  • 2 cloves of garlic
  • Olive oil
  • Few handfuls of chopped basil
  • 1 cup of red wine
  • Salt and Pepper

Directions

Chop the onions and saute in olive oil until soft and translucent.  Add the garlic. Chop all the vegetables.

Add the eggplant and peppers to the pot saute for a few minutes until soft.  Add the squash and cook for a few minutes more.

Add the tomatoes and red wine, cover and simmer until the vegetables are soft, about 15-20 minutes.

Taste for seasoning, and add the fresh basil at the end.

Serve over polenta or with some crusty bread.

We try to feature a delicious new recipe in each newsletter. If you would like to have one shared with the SFDC community, please send it to  info@slowfooddc.org and we’ll see what we can do.

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