Alice Water’s Art of Simple Food is one of our favorite cookbooks. Here, she knocks ratatouille out of the park, with a recipe that is straightforward and delicious. This one takes a little longer, so it could be a good weekend dinner.
First thing first, chop an eggplant up into cubes, toss it with salt, and leave it in a colander to drain for 20 minutes.
Heat olive oil in a big pan or a dutch oven, toss in the eggplant, and stir it until it’s golden. Pull the eggplant and set aside.
Add more olive oil, 2 medium onions (diced) and cook them until they’re translucent. Then, add 6 cloves garlic, a bunch of basil tied in a bouquet, salt, and dried chile flakes. Cook for 2 minutes and then add…
3 medium summer squash (diced). Cook a few MORE minutes, and then add 3 ripe medium tomatoes (diced, of course). Cook another ten minutes, then stir in the eggplant and cook until all the vegetables are soft.
Pull the basil bouquet (which I think would be a great name for a pet – Basil Bouquet), stir in 6 chopped basil leaves and a little more olive oil, and serve warm or cold.
We also added a grilled sausage and corn bread baked in a cast iron skillet ARE YOU KIDDING ME??? What a meal!
- Ratatouille (hiphostessblog.com)