END OF SUMMER RATATOUILLE

Make the most of the sweet cherry tomatoes and delicious summer veggies and herbs that are around right now and cook up a big batch of ratatouille. Perfect for a light lunch or main course side, plus it freezes well!

Makes 10 cups

10 Tbs       olive oil, divided

4                 red bell peppers, seeded and chopped

2                 yellow onions, chopped

2                 garlic cloves peeled and finely chopped

2¼ tsp      kosher salt, divided

2                 eggplants, chopped

4                 zucchini, chopped

¼ cup       loosely packed fresh oregano leaves

2 Tbs         fresh thyme leaves

4 pints       cherry tomatoes, halved

2 Tbs         red wine vinegar

1 tsp           freshly ground black pepper

 

Heat 3 tablespoons of oil in a large pot over medium-high heat. Add bell peppers, onions, garlic and ½ teaspoon of salt. Cook stirring often until slightly softened, about 6 to 8 minutes.

Add 4 tablespoons oil to the pot. When the oil is shimmering add eggplants and cook, stirring often until slightly softened, about 6 minutes. Transfer to the bowl with bell peppers.

Add remaining 3 tablespoons of oil to the pot. Add zucchini and ½ teaspoon of salt and cook, stirring often, until slightly softened, about 5 minutes.

Add bell pepper mixture, oregano and thyme to the pot, stir to combine. Cover, reduce heat to medium-low and cook, stirring halfway through until tender, about 10-12 minutes.

Stir in tomatoes and ½ teaspoon of salt, cook covered until tomatoes burst, 8-10 minutes. Uncover and stir in vinegar, black pepper and remaining ¾ teaspoon of salt.

Sue Taggart