Ratatouille variations!

We received zucchini and tomatoes in our share this week and it's the beginning of summer.....so, it's time for ratatouille!  While I was out running errands this weekend, I stopped and picked up 2 small eggplant.  Combining that with the zucchini, tomatoes, some onion and peppers, I made ratatouille!  I chose to do a roasted version this time, but I am going to post the recipe I use most often as well.

Roasted Ratatouille

• 2 small eggplant
• 1 med zucchini*
• 2 med tomatoes*
• 1 cup mixed sweet peppers
• 1 lg onion
• 3 cloves garlic
• 2 Tbsp olive oil
• salt & pepper
• 1 1/2 Tbsp lemon juice

Preheat oven to 450F.  Dice tomatoes, eggplant, zucchini and peppers; set aside.  Mince garlic and place in a medium bowl.  Place eggplant, zucchini, peppers and onions into prepared jelly roll pan (or 13X9X2" baking pan).  Mix garlic with oil and salt and pepper.  Drizzle over vegetables; roast at 450 for 20-25 minutes, stirring once.  Add tomatoes and lemon juice and mix well.  Continue roasting 10-15 minutes until tomatoes are soft and their juice has begun to run.  Serve over fresh foccocia or whole grain pasta.  For a meal, add chicken or shrimp.

Stovetop Ratatouille

• 4 Tbsp extra virgin olive oil, split
• 1 lg globe eggplant
• 1 sm zucchini*
• 1 sm yellow squash
• 2 med tomatoes*
• 1 lg onion
• 3 cloves garlic
• 1 8-oz can tomato sauce
• 2 sweet bell peppers (I prefer red and yellow)
• Salt & Pepper to taste

Thinly slice onion. Mince garlic.  Cut eggplant into a 1/2 inch dice.  Cut zucchini and yellow squash in half longwise; thinly slice both.  Cut tomatoes into thin wedges (approx 8 per tomato).  In a large Dutch oven, heat oil over medium heat.  Add onions and peppers and saute until just transleucent.  Add garlic and continue sauteeing until fragrent.  Add eggplant and drizzle with more oil; cook stirring until eggplant is about 3/4 cooked.  Add zucchini and yellow squash and cook until squash is about 1/2 done.  Add tomatoes, tomato sauce and salt and pepper to taste.  Bring to a boil; lower to a simmer and cook, covered, for 30-40 minutes, stirring frequently, until vegetables are done.  Serve as sauce over whole grain pasta or as a stew.