Ratatouille is a traditional French vegetable casserole made with late summer vegetables. No actual rats are involved.
The juices of the vegetables involved will caramelize and blend nicely when this dish is prepared in a slow cooker. All of these lovely ingredients are available at either 2nd Street Market, Liberty Market, Oakwood farm market, or the Sugarcreek farm market.
Farm market ratatouille
- 3 cups cubed, peeled eggplant
- 1 cup coarsely chopped yellow summer squash or zucchini
- 1 cup coarsely chopped tomato
- 1 8-ounce can no-salt-added tomato sauce
- 3 medium zucchini, halved lengthwise and sliced
- 1/2 cup finely chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 tablespoon snipped fresh basil
In a 1-1/2-quart slow cooker, combine everything except the basil.
Cover and cook on low-heat setting for 4-1/2 to 5 hours. If it turns out not as thick as you like, you can thicken it by whisking together 2 T balsamic vinegar with 2 T cornstarch and stirring this into the stew.
Stir basil into the ratatouille just before serving. Crusty French bread or garlic bread goes well with ratatouille. Ratatouille freezes well (not that there will be any left over anyway).
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