Late Summer Ratatouille
Great year-round, but perfect in late summer. If you're at a farmer's market, look for lipstick peppers, heirloom tomatoes and interesting varieties of mini eggplant and squash.
- 1/4 cup olive oil
- 1 large red onion, quartered and sliced
- 3 garlic cloves, chopped
- 1 medium eggplant (or 1 pound of eggplant), peeled and cubed
- 2 medium summer squash (or 3/4 pound), peeled and cubed
- 1 red bell pepper, seeded and cubed
- 1 green bell pepper, seeded and cubed
- 1/2 pound green beans, trimmed and cut into 2-inch lengths
- 3 large tomatoes, cored and chopped
- 1 tablespoon capers, rinsed and drained (optional)
1. In a large, heavy casserole, warm the oil. Add the onion and a large pinch of salt and cook, stirring, until translucent, 8 minutes. Add the garlic and cook until fragrant, 2 more minutes.
2. Add the eggplant, summer squash, bell peppers and green beans. Toss well, cover, and cook over low heat, stirring occasionally, for 1 hour.
3. Add the tomatoes and bring to a simmer. Simmer uncovered until the tomatoes have released their juices, about 20 minutes.
4. Add the capers and continue to simmer uncovered until the liquid is thick, 10 to 15 minutes more. Adjust the salt if needed and serve at any temperature. Can be frozen for up to 2 months.