Tuesday, September 2, 2014

My First, But Not Last Ratatouille

Ingredient Pile
Oh, hey blog.  Sorry you've been neglected.  But 1.  I've been busy - travelling like a crazy woman and also 2. I haven't done much new blogworthy kitchen-ing.  -- Basically meaning my blog is working for my selfish purpose of saying, 'oh, self what was it you did with that random ingredient?'  Look it up on your blog, and recreate it.  

So tonight.  Tonight there is tunes and chopping and prepping and solitude and rain and thunder.
Immediately following the CSA email with the contents this afternoon, came the brilliant suggestion from the sister-in-law, 'sounds like ratatouille!'  (We share the CSA...)

Indeed.  Leaving out the corn on the cob and cauliflower, all other veggies married well together.  I read up on Mark Bittman's Oven-Baked Recipe and a few others, and the rumor is that pretty much anything goes with ratatouille... But here is what I did, for what it's worth... 

Oven Ready

1 large eggplant - sliced and salted and let sit for a bit and wrung out
3 bell peppers coarsely chopped  
4 beautifully ripened heirloom tomatoes coarsely chopped (minus the two chunks I had to try because they were beautiful and purple and red and tempting)
4 tomatillos coarsely chopped
a dozen or so bright sweet small peppers
a large handful of yellow grape tomatoes
Seasoned with healthy pour of olive oil - Maybe 2T; salt; pepper; marjoram; oregano; garlic powder; and onion powder.

Directions: Layer in a large casserole dish.  Bake 350 for 1 hour periodically opening the oven to smash.
Taste test... Amazing...  Lunch all week..