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Ratatouille

De.Ma.Cuisine's picture
Ingredients
  Eggplant 3 Cup (48 tbs) (Diced, Peel left on)
  Sinnqua/Chinese okra 2 Cup (32 tbs) (Peeled and Diced)
  Tomatoes 2 Cup (32 tbs) (Diced)
  Onion 1 Medium (Diced)
  Fresh thyme 1 Teaspoon (or 1/2 tsp Dried Thyme)
  Olive oil 3 Tablespoon
  Garlic powder 1 Teaspoon (or 4 garlic cloves, diced)
  Salt 1⁄2 Teaspoon (or to taste)
  Pepper 1 Dash
  Fresh basil 4 Tablespoon (Chopped, for topping)
Directions

GETTING READY
1. Heat skillet. Add 3T olive oil.

MAKING
2. Add onions, peppers, salt, and pepper. Cook about 8 minutes over medium or medium-low heat.
3. Add eggplant, sinqua, thyme, and garlic powder. Cook covered, for 5 minutes.
4. Add tomato, cook covered for 5 minutes over medium heat. Cook uncovered for 15 minutes (or until the juice from the tomatoes has mostly boiled away), stirring often, over medium-high heat.
5. Taste and adjust seasoning if needed.

SERVING
6. Top with a drizzle of good olive oil and basil.

TIPS
(Optional) We ate this dish with some leftover (reheated) Chicken and Crostini (topped with olive oil, tomato, and parmesan cheese).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
4
Story
I used the sinqua that has been in the Abundant Harvest Organics boxes lately for something so yummy. I’ll admit that I was a little hesitant to try this foreign to me veggie at first. But, when I read that you could use it kinda like you would zucchini, I wasn’t as scared. I have been wanting to make Ratatouille for ages, and was so excited when a few weeks ago almost all of the ingredients were in our weekly box of produce. All but the summer squash. I decided to give the sinqua a chance. Success! We loved it!

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