Ratatouille: Veggie Heaven

Ratatouille was a summer staple in the Damico household growing up. To me, it just tastes like summer and how could it not when everything in it is at its peak season (can you even buy tomatoes any other time of year?!). As the story goes, this recipe was the first recipe that my mom wrote down to save for me dad when they were dating. He found it in a New York Times article and asked her to save it for them to make. Every summer, we still whip out that original recipe card, with the nickname Veggie Heaven. If you are heading to the farmer’s market this weekend you’ll find all the ingredients to make your own side of veggie heaven.

*the original recipe finishes it off with eggs but lately I’ve just been having it over polenta. It’s also great on its own or over some pasta

Ratatouille: Veggie Heaven

• 1 eggplant
• 1-2 zucchini
• 1/3 cup olive oil
• 1 cup cored, seeded, and cubed green pepper
• 1 cup cubed onion
• 1 tbs. finely minced garlic
• 2 cups cubed very ripe tomatoes
• 3 tbs. tomatoes paste
• 1 bay leaf
• 1/2 tsp. thyme
• salt and pepper
• 8 eggs (optional)
• 1/4 cup parmesan

Trim and peel eggplant, trim ends off zucchini and cut both into 1″ cubes. In a Dutch Oven, heat oil, when very hot add eggplant and zucchini. Cook, stirring often, about every 2 min. Add green peppers and onions, cook about 6 min. Stir in garlic.

Add tomatoes, tomato paste, bay leaf, and thyme, bring to a simmer, stirring frequently. Cover Dutch Oven and place in oven at 400 degrees for 20 min.

(Optional) Remove and make 8 indentations in casserole for eggs, sprinkle with parmesan and bake 10 min, or until eggs are set.