End Of Summer Ratatouille Recipes

Steps:

• Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well., In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally., Stir in fresh herbs. Serve over baguette cubes.

Steps:

• Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.
• Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.
• Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.
• Whisk together ingredients for the vinaigrette.
• To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.

Steps:

• Put an oven rack at the top of the oven and preheat the oven to 450 degrees F. Toss the patty pan squash, eggplant, 4 sprigs of thyme, 3 sprigs of marjoram, the fennel, onion, haricot vert and crookneck squash with the olive oil until coated. Season with salt and pepper. Spread the vegetables on a baking sheet and roast until tender and browned, about 15 minutes. Discard the sprigs of thyme and marjoram.
• Transfer the roasted vegetables to a large mixing bowl. Add the thyme and marjoram leaves, the parsley and the Garlic-Chili-Tomato Butter and mix well. Taste, and season with lemon juice, salt and pepper. Serve warm or at room temperature.
• Place a large skillet over medium heat. Add the bacon and cook until it is crisp and the fat is rendered.
• Once the bacon has rendered all the fat, add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. (If the pan seems dry while you are cooking the onion, add some of the olive oil.) Add the garlic and cook, stirring for 2 minutes. Add the tomato paste and the crushed red pepper flakes stir to toast for just 15 seconds. Stir in the diced tomatoes, and cook, stirring occasionally, until the excess liquid has almost completely cooked away.
• Put the mixture in a blender and puree until smooth. Transfer the mixture to a bowl and cool to room temperature. Use a wooden spoon to work the butter into the tomato mixture until combined. If you are not using the butter right away, cover it and chill it until you do. Makes 3/4 cup.

Steps:

• Mix together in a small bowl: parsley, red onion, garlic, 1 Tbsp salt, 1 tsp black pepper, 2 Tbsp olive oil
• In Medium skillet, heat oil and saute eggplant and red onion until soft, stirring often.
• Transfer eggplant/onion and oil into decorative 9x13 or larger, baking dish.
• Toss remaining vegetables, except the tomatoes, with the parsley garlic mixture and fold into the eggplant mixture.
• Scatter tomatoes on top.
• Cover with foil.
• Bake at 350 degrees for 30 to 45 minutes, or until vegetables are bubbly.
• While baking, prepare topping: Combine 1/2 cup chopped fresh basil leaves with your choice of cheese: 11 oz log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
• Remove foil and top with basil and cheese mixture, return to oven for a scant 5 minutes.
• Serve at once.