A bowl of stew full of fresh summer veggies ! There really is nothing more to say about this recipe. I guess if you make your kids watch the cartoon “Ratatouille” and serve them this stew–you might just be able to make them eat their veggies !
Ratatouille adapted from Mastering the Art of French Cooking by Simone Beck, Louisette Bertholle, and Julia Child.
½ lb. eggplant
½ lb. zucchini and yellow squash
4 Tb. olive oil, more if needed
½ lb. (about 1 ½ cups) thinly sliced yellow onions
2 (about 1 cup) sliced green bell peppers (I used red peppers–just because I had them in the fridge)
2 cloves mashed garlic
1 lb. firm, ripe, red tomatoes
3 Tb. minced parsley Salt and pepper to taste
Chop the eggplant and salt it and let it stand for a 20-30 minutes till all the water drains out.
Meanwhile chop the rest of the vegetables.
Heat 1 Tbsp of olive oil and fry the eggplant till soft, and set it aside.
Next heat 1 Tbsp of olive oil and saute the squash and the zucchini till tender.
Next, heat the remaining oil and add the garlic, tomatoes, pepper and onions and saute till soft.
Now add back the other vegetables and let them stew together for about 30 mins till all the vegetables fall apart and marry into the stew.
Towards the very end, adjust salt and pepper and garnish with freshly chopped parsley.
Serve hot or warm or even at room temperature. I sometimes add a fried egg on top to add some protein to my meal and make it a little more filling.
I am a huge fan of this recipe and I truly advocate in its power of converting vegetables haters to lovers. Please try this and I encourage in using fresh vegetables since all the flavor comes from them. Try it this French classic this weekend !