My market provides all of the ingredients, with the exception of sea salt. I learned a few tricks recently that really made this a successful dish. First, in order to improve the texture of the eggplant do the following: slice it approx 1/4 inch thick then lay it out on a cookie sheet. Sprinkle each piece with salt and let it sit for about an hour. The salt will pull the excess water out of the eggplant, resulting in a firmer texture upon cooking. The other secret I learned was this: when making ratatouille, the key is the cooking order – Eggplant, Zucchini, Peppers, Onions, Tomatoes. So that being said, here is the recipe I used!
Farmer’s Market ratatouille
1 small eggplant – about 3/4 pound
1 large zucchini
1 medium onion
1 sweet pepper (I prefer green as I think this compliments the flavors best)
2 medium or 1 large heirloom tomato, skinned (To skin the tomato, drop into boiling water for a few seconds, then shock in cold water. The skin will split and should peel off easily.)
2 – 4 TBS Olive oil
After preparing the eggplant and tomato as mentioned above, cut the vegetables into bite sized chunks – I like to go ahead and put the eggplant in the pan then cut the zucchini and so on, but you are certainly free to do all your chopping at once!
Heat the olive oil in a heavy cast iron skillet and put the vegetables in, eggplant first. Allow each veggie to cook down before adding the next, especially the eggplant. Once you have added the final vegetable (the tomato) season with salt to your taste and serve.
Voila! Easy ratatouille!
This post has been my contribution to Real Food Wednesday, hosted this week by Kelly the Kitchen Kop.