March 24, 2012
There was a dramatic change in weather out here while I was in vacation for just a week. Ratatouille is a perfect dish on summery days, served either warm or chilled.
It is delicious on its own but also goes well with sautéed chicken, grilled fish, omelets, pasta, etc.
5 slices bacon
5 cloves garlic
1 large onion
3 zucchini (or yellow squash)
2 bell peppers (red, yellow or orange)
3 vine ripe tomatoes
1/3 cup extra virgin olive oil
1 cup basil leaves
Salt and pepper
Slice the bacon into strips. Mince the garlic, and dice the onion, zucchini, bell peppers, eggplant and tomatoes.
In a large pot, heat the olive oil over medium heat and sauté the bacon, garlic and onion for 5 minutes.
Stir in the bell peppers and zucchini, and continue to cook for 5 minutes.
Add the eggplant, season with salt and pepper, and cook for another 5 minutes. If the vegetables look dry, do not hesitate to add more olive oil.
Stir in the tomatoes. Cover with a lid, turn the heat to medium-low, and simmer for 20 minutes.
Roughly chop the basil (or tear by hand) and add to the pot. Salt and pepper to taste.