Summer Vegetable Ratatouille with San Marzano Tomatoes and M’Hamsa
Serves 6-8 people
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
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2 cups eggplant (different heirloom varieties are best and available now at the market)
1 cup red bell peppers
1 cup sweet onion
1 cup romano or yellow wax beans (you can use green beans but you will need to add much later or they will cook into mush)
1 cup zucchini
1 cup yellow squash
4 cloves of garlic, quartered
1 28oz. can San Marzano tomatoes, broken up with hands and basil removed
½ cup white wine
1 tbs chopped rosemary
1/2 cup extra virgin olive oil
about 1-2 cups water to add when needed
salt & pepper TT
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*dice eggplant, onion, peppers, beans, zucchini & squash all about the same bite-sized pieces
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In a large sauce pan heat add ¼ cup olive oil. Start the onion sand peppers cooking over medium heat. Once the onions begin to look translucent (about 5-7 minutes), add the eggplant and garlic and season with salt. Cook until veggies are mostly soft, about 15-20 minutes over medium heat, stirring often. Turn up the heat, add the wine and cook about 4-5 minutes until wine is cooked out. Add the beans, zucchini, squash, tomatoes and rosemary. Bring veggies to a boil, turn down heat and cook until veggies are tender but not mushy, about 30-40 minutes. Should the mixture start to dry out, add enough water to continue the cooking process until the veggies are to your liking. Mixture should be thick and stew-like. Once everything is cooked, stir in the rest of the olive oil, season accordingly and serve over couscous, pasta, potatoes , crusty toast or rice. If you like it spicy you can add peperoncini, which is delicious!
Summer Vegetable Ratatouille with San Marzano Tomatoes and M’hamsa
Serves 6-8 people
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
.
2 cups eggplant (different heirloom varieties are best and available now at the market)
1 cup red bell peppers
1 cup sweet onion
1 cup romano or yellow wax beans (you can use green beans but you will need to add much later or they will cook into mush)
1 cup zucchini
1 cup yellow squash
4 cloves of garlic, quartered
1 28oz. can San Marzano tomatoes, broken up with hands and basil removed
½ cup white wine
1 tbs chopped rosemary
1/2 cup extra virgin olive oil
about 1-2 cups water to add when needed
salt & pepper TT
.
*dice eggplant, onion, peppers, beans, zucchini & squash all about the same bite-sized pieces
.
In a large sauce pan heat add ¼ cup olive oil. Start the onion sand peppers cooking over medium heat. Once the onions begin to look translucent (about 5-7 minutes), add the eggplant and garlic and season with salt. Cook until veggies are mostly soft, about 15-20 minutes over medium heat, stirring often. Turn up the heat, add the wine and cook about 4-5 minutes until wine is cooked out. Add the beans, zucchini, squash, tomatoes and rosemary. Bring veggies to a boil, turn down heat and cook until veggies are tender but not mushy, about 30-40 minutes. Should the mixture start to dry out, add enough water to continue the cooking process until the veggies are to your liking. Mixture should be thick and stew-like. Once everything is cooked, stir in the rest of the olive oil, season accordingly and serve over couscous, pasta, potatoes , crusty toast or rice. If you like it spicy you can add pepperoncini, which is delicious!
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