Ratatouille

Serves 6-8
Vegan

This is my favorite recipe to make after an end-of-summer farmers market bender. It is also an example of the phenomenon that occurs when peasant food gets absorbed by trendy restaurants and becomes the hot new thing. Whether served in bite-sized portions for $20 a plate, or in a giant pot in the middle of your dining table, ratatouille is all about the beauty, freshness, and the simplicity of your ingredients. Choose orange tomatoes, neon peppers, and blood-purple eggplant. The result will be an astoundingly beautiful concoction representing the bounty of the season.

olive oil (at least 1 cup)
2 medium eggplants cut into bite-sized pieces (or 4 skinny Japanese eggplants)
3 zucchinis cut into bite-sized slices
3 bell peppers cut into strips (I like bright yellow and orange, but use any kind you like)
2 red onions, chopped
1 head of garlic, chopped
2 pints of cherry tomatoes (you can use regular tomatoes too; about 1 ½ pound)
balsamic vinegar (at least half a cup)
white sugar
salt & pepper
fresh basil, at least ½ cup chopped
fresh parsley, at least ½ cup chopped
1 can of white beans

In a large pot, heat enough olive oil to coat the bottom. Sprinkle liberally with salt. Drop in the eggplant and cook for 5-10 minutes, until it begins to turn golden. Remove the eggplant from the pot and let it cool in a bowl.

Repeat this step with the zucchini, and then the bell pepper, making sure to add more oil to the pot.

Heat some more oil in the empty pot and throw in the onion and the garlic. Sauté them for a minute or two.

Add the cooked veggies back to the pot, along with the tomatoes, the sugar, some salt and pepper, the fresh basil, and the fresh parsley. Pour in half of the balsamic vinegar. Let the mixture cook, covered, for at least 5 minutes.

TASTE IT! The mixture should taste salty, earthy, and slightly sweet. Add more herbs, salt, pepper, or vinegar as needed. The Ratatouille should be pretty loose by now.

Once you like the way it tastes, add the white beans. Let the ratatouille cook until the tomatoes pop and begin to release their juices (about 10 more minutes).

Serve with a loaf of French bread, some parmesan cheese, and a bottle of olive oil.

What does one do with leftover Ratatouille? Make soup, of course! Add a few cups of your favorite vegetable stock to the leftovers, re-season, and enjoy this Mediterranean inspired soup topped with s splash of olive oil and some more parmesan cheese.