Ratatouille

Ratatouille is a traditional French dish, that was originally made by peasants during the summer, when vegetables were at their peak. People along the years have made many variations of it, and have made it their own by adding different ingredients. This particular recipe is my favorite version of it, and in my opinion it is an outstanding side for fish. It is also a great dish to make during the holidays and can be served family style.

Ingredients:

1 yellow zucchini
1 green zucchini
1/2 of one large eggplant
1 tablespoon of fresh basil, chopped
1 tablespoon of fresh cilantro, chopped
1 small yellow onion, diced
3 garlic cloves, chopped
1 teaspoon of herbs de Provence
1 teaspoon of dry rosemary
1 teaspoon of dry thyme leaves
2 cups of canned chopped tomatoes
Juice of 1/2 lime
Pure olive oil
Salt and pepper

Preparation:

1. In a medium saucepan sauté the zucchinis and eggplants separately, with a bit of olive oil, salt and pepper, until tender. Be careful not to overcook them, you do not want vegetable mush - leave them somewhat al dente. To ensure proper cooking, I prefer to cook them separately, as different veggies have different amounts of water in them, and will cook differently. Move all the cooked vegetables into a medium bowl.

2. In the same saucepan sauté the onions with some olive oil.

3. When the onions are translucent add the garlic, rosemary, herbs de Provence and thyme.

4. When fragrant, add the chopped tomatoes, basil, cilantro and lime juice.

5. Simmer for a few of minutes, then add the zucchinis and eggplant. Mix well making sure the vegetables are evenly coated with the sauce, and simmer for ten minutes.

Serve hot alongside a protein to impress your guests.