Ratatouille

There are so many ways to make this dish. This is my favorite, but you can change it up easily. Don't worry about getting the "amount" of veggies or size of veggies right. This is one dish you can add more and it doesn't alter the taste. You can add or subtract herbs or replace them with fresh herbs (my favorite). This is also good for a main dish or a side dish to go along with a protein. The photos show how I made it into a main dish as a tart. I'll put what I did in a note at the bottom. Bottom line - make this dish and enjoy it while the summer and fall harvest is fresh. It tastes great hot or cold, so make it ahead and no need to even heat it before you eat it! Bon Appetit!

1 onion, sliced
3 large garlic cloves
2-3 Tbsp olive oil
3/4 pound eggplant, cut into 1 inch pieces (about 3-4 cups)
2 zucchini (medium), quartered lengthwise and cut into chunks
1 red bell pepper, chopped into squares
1/2 pound or 3/4 pound of ripe tomatoes (use whole or grape), chopped coarsely (about 1 1/2 cups)
1/2 -1 tsp dried oregano, crumbled
1/2 tsp dried thyme, crumbled
1/2 tsp ground coriander or cumin
1 tsp fennel seeds (use more or less to taste)
1/2 tsp red pepper flakes (optional)
1/2 cup shredded fresh basil leaves
Salt & pepper to taste

Salt eggplant cubes lightly and set in a colander to drain for 15 minutes or so. This will take some of the bitter taste out of the eggplant. Chop your other ingredients and prepare everything ahead while the eggplant is draining.

In a large skillet, heat 1 Tbsp olive oil over moderately low heat. Add onion and brown until softened, add the garlic and saute' until fragrant. Remove onion and garlic from the pan with a slotted spoon and set aside. Add remaining oil to the pan and turn up the heat to medium high. Add the eggplant and cook, stirring regularly, for about 5 minutes. Add the zucchini and pepper and stir fry an additional 3-4 minutes.

Once tender crisp, add the onion, garlic, tomatoes and herbs, except the fresh basil, to the pan. Salt and pepper lightly. Cook mixture on medium low, stirring frequently, for about 5-7 minutes or until vegetables are tender. Stir in the fresh basil and give it a good stir, cooking about 1 more minute.

Remove from heat and serve hot, cold, or at room temperature. This dish may also be made 1-2 days in advance, keeping it covered and chilled in the refrigerator.

Makes about 4 main dish servings, or 6-8 side servings.

NOTE: To make the tart, spread the hot ratatouille in a large glass dish, dot the top with fresh goat cheese. Then top with a puff pastry (homemade or one you buy at the store, following the instructions for thawing). Brush top of pastry with egg white and bake in a 400 degree oven for about 10-12 minutes.