Ratatouille3

Eating Healthy is sometimes a challenge these days. We think it costs more and takes more time, but if you can connect with a good farmer’s market and dedicate one morning a week to cooking and freezing the results, you will be well rewarded…and your body will thank you, too! We are so fortunate to live in a place with great CSA’s and Farmer’s Markets. This recipe is from the Bounty available at this week’s market. It comes together quickly, tastes fabulous and freezes for later. Dayenu, Glyn

“South Cumberland Farmer’s Market Ratatouille”

Recipe and Sources:

2 cups White Onion (large dice) Michael Raines Frontier Family Farm
1 large clove garlic (minced) Helen’s Half Acre
2 large green peppers (1 inch dice) White City Produce
1 lb Japanese Eggplant (1 inch dice) Helen’s Half Acre
1 large zucchini (1 inch dice) Turtle Run Farm
3 large Cherokee heirloom purple tomatoes (diced) White City Produce
1/4 cup olive oil
1/2 tsp each dried oregano and basil or (fresh to taste) from my own herb garden
2 tbsp. red balsamic vinegar
salt and pepper to taste

Ratatouille2

Saute the onion, garlic and peppers in the olive oil until transparent. Add the eggplant and zucchini and continue to saute for 5 minutes. Add the tomatoes, herbs, salt and pepper and simmer until the vegetables are tender and most of the liquid is absorbed. Remove from heat, stir in the vinegar and let cool. Reheat to serve. This will fill four quart-sized freezer bags and freezes well.

Ratatouille

This entry was posted by Glyn Ruppe-Melnyk.

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