{"id":4416,"date":"2009-09-14T04:00:23","date_gmt":"2009-09-14T08:00:23","guid":{"rendered":"http:\/\/www.ourgrandmotherskitchens.com\/?p=4416"},"modified":"2012-02-19T10:44:44","modified_gmt":"2012-02-19T15:44:44","slug":"end-of-season-ratatouille","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=4416","title":{"rendered":"End of Season Ratatouille"},"content":{"rendered":"
\"Ratatouille<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
Here is another entry in the zucchini stakes–perhaps my\u00a0last for this\u00a0year. The little green gourds are beginning to be supplanted by their longer lasting fall cousins!<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
It pairs zucchini with other wonderful late-season vegetables, including eggplant, one of my all-time favorites. <\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
This vegetable medley tastes lovely (and just a little spicy) by itself or over pasta. The formula here is meant only to get you started at the stove. If you have corn, add some kernels to the blend. If your herb garden has more oregano than basil, throw in some oregano. In short, let your garden and your pantry guide you.<\/span><\/span><\/div>\n
\u00a0<\/div>\n
The Ratatouille<\/a><\/span><\/span><\/strong><\/div>\n
\u00a0<\/span><\/span><\/div>\n
Ingredients:<\/em><\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
1 medium eggplant, cubed
\nextra-virgin olive oil as needed
\n1 large onion, sliced thinly
\n2 cloves garlic, minced
\n2 to 3 bell peppers of differing colors (I used purple and green because that\u2019s what I found at the farm stand!)
\n1\/2 to 1 teaspoon red pepper flakes (to taste)
\nsalt and pepper to taste
\n2 small zucchini cubed, or 1 zucchini and 1 summer squash
\n2 large or 3 medium tomatoes
\n2 sprigs basil
\n2 sprigs parsley plus chopped parsley for garnish<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
Instructions:<\/em><\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
Place the eggplant cubes in salted water to soak while you cook other ingredients.<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
In a 4-quart Dutch oven heat some olive oil. Add the onion and garlic, and saut\u00e9, stirring, for 5 minutes. Add the peppers, pepper flakes, and a sprinkle of salt and pepper, and saut\u00e9, stirring, for at least 4 minutes more. Turn off the heat.<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
In a separate frying pan heat more oil and saut\u00e9 the squash pieces for 4 to 5 minutes. Add a sprinkle of salt and throw the salted squash into the onion\/pepper mixture. Drain the eggplant pieces and saut\u00e9 them in q little more oil in the same pan you used for the squash. After about 4 minutes, add a tiny bit of salt, and toss them into the vegetable medley.<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
Add the tomatoes and the herb sprigs, stir, and cook all the vegetables over low heat for 45 minutes, stirring every 10 minutes. When you are ready to serve\u00a0your\u00a0ratatouille\u00a0remove the wilted sprigs of herbs. Place the vegetables in a serving dish and toss chopped parsley overall.<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
Serves 4 to 6.<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
\"I

I love eggplant!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0 Here is another entry in the zucchini stakes–perhaps my\u00a0last for this\u00a0year. The little green gourds are beginning to be supplanted by their longer lasting fall cousins! \u00a0 It pairs zucchini with other wonderful late-season vegetables, including eggplant, one of my all-time favorites. \u00a0 This vegetable medley tastes lovely (and just a little spicy) by […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[33,42],"tags":[761,759,760,737],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/4416"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4416"}],"version-history":[{"count":18,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/4416\/revisions"}],"predecessor-version":[{"id":9694,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/4416\/revisions\/9694"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}