Anne's Ratatouille

This recipe has been a family favorite for years! I like to make it in the height of summer when the garden is giving up its treasures or your neighbors gift you with their garden’s bounty. However, you can always find these ingredients in the dead of winter when you need a reminder that hot summer days aren’t too far away.

This recipe serves 4 and can be easily doubled for a crowd.

Ingredients

1 yellow squash

1 zucchini

1 eggplant

1 yellow onion

2 tomatoes (medium size)

1 pack white mushrooms (optional)

olive oil

salt & freshly ground pepper to taste

fresh basil leaves (optional)

grated Parmigiano Reggiano cheese to sprinkle (approx. 1/4 cup)

Equipment

chopping block

knife

large sauté pan

wooden spoon

large shallow bowl for serving

To prepare

Rinse and dry vegetables

Trim squash, zucchini & eggplant

Slice squash & zucchini into 1/4” pieces (you want all the vegetables to be about the same size)

Quarter eggplant and slice into 1/2” chunks

Halve and quarter tomatoes and cut into small chunks about the size of the squash and zucchini

Peel, halve and chop onion into 1/4” pieces

Slice mushrooms

To cook

In large sauté pan over medium-low heat, coat pan in 1-2 tablespoons of olive oil (you can use non-stick spray as well) and warm until it shimmers

Add in squash and zucchini and sauté until just cooked through (gently toss with wooden spoon - you don’t want vegetables to brown)

Add eggplant to sauté pan and continue to stir until the eggplants softens

Add in onions and stir into vegetable mixture and continue to cook until soft

Add in chopped tomatoes and mushrooms. Stir and continue to cook until all ingredients are soft

At this point you should have a fragrant, colorful mix of summer vegetables

Add salt and freshly ground pepper to taste

To serve

Gently decant mixture into a large shallow serving bowl and generously top with grated Parmigiano Reggiano cheese and fresh basil leaves. I like to pass grated cheese separately because, well, never enough Parmigiano Reggiano!

Leftovers can be stored covered in the refrigerator and enjoyed reheated or cold. This is delicious served with rice or over pasta.