Pairs Well With
½ pound eggplant with skin (long, thin, Chinese or Japanese eggplant preferred)
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1 red bell pepper, ½-inch dice (1½ cups)
2 cups zucchini, quartered lengthwise and ¼-inch-sliced
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon salt or to taste
¼ teaspoon freshly ground black pepper or to taste
1 (15-ounce) can or 2 cups fresh diced tomatoes
2 tablespoons chopped fresh parsley, for garnish
Trim the top and bottom from the eggplant. Cut the eggplant in half lengthwise and then into ½-inch slices. If you are using larger, traditional eggplants, cut them into ¾-inch cubes. Place the eggplant in the basket of a steamer set over simmering water and cover. Steam the eggplant until just fork-tender, 5 to 10 minutes. Remove from the heat and set aside.
Heat the oil in a large saucepan over medium-low and sauté the onions until they begin to soften, about 5 minutes. Stir in the garlic and then add the peppers, zucchini, basil, thyme, salt and pepper. Cook on medium heat until the vegetables begin to soften, stirring frequently, for 5 to 10 minutes.
Add the eggplant and tomatoes and bring to a boil on high heat. Reduce heat to medium-low and simmer, partially covered, until the sauce thickens and the vegetables are cooked, 5 to10 minutes.
Serve the warm ratatouille over polenta. Garnish with fresh parsley and serve.
Local food writer Joanne Williams becomes a three-time winner in our recipe contest for this healthy version of Ratatouille. She says, “I love making this recipe in the summer when I can pluck most of these ingredients from my garden. You can make the ratatouille early in the day or even the day before, as the flavor of the dish just improves.” The flavorful veggie delight is a perfect match with our Klopp Ranch Pinot Noir.