3tablespoonschopped fresh herbs like parsley, basil, oregano, marjoram
2cupssliced and cubed zucchini or summer squashabout 2
1bell pepper (red, orange, yellow, or green) cut into julienne strips
2cupschopped tomatoes or 2 cups tomato sauce
Sea salt and fresh pepper
Freshly grated Parmesan cheese
In a heavy pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft. Slice the eggplant and cut into ½ inch cubes. Finely chop the fresh herbs. Stir in the eggplant and herbs, cover and cook until the eggplant is soft, stirring to prevent from sticking. Add the bell pepper, summer squash or zucchini and tomatoes or tomato sauce and cook until soft. Season to taste with sea salt and fresh pepper.
To serve: Ratatouille may be served over pasta. Or spoon into individual casserole dishes, top with Parmesan cheese, heat in 350-degree oven until bubbly and cheese is melted. Or serve at room temperature with artisan bread or crackers as an appetizer. Or serve cold on a sandwich.
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.