Italian Twist on Ratatouille

Dave and I took Oscar, our new little mutt, to the Farmer's market to pick up that forever amazing farmshare from Isabelle farms.. a CSA I will participate in again next year. What to make? well we do have another eggplant, and we are sick of having it grilled, luckily the air started to get cold outside so stove top cooking was a great option.

Italian Ratatouille it is. A traditional Ratatouille is: Ratatouille is (from wikipedia) usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell peppers), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence.

 

Shopping List:

• 1 eggplant
• 6-7 cherry tomatoes
• 1 green bell pepper
• 2 sweet italian peppers
• 2 fresno peppers (from the Eisele's Garden, thanks Adam & Sara!) 
• 1 jalapeno (also from the Eisele's Garden..)
• Okra about 10-12 of them (optional)
• 4 scallions
• olive oil
• S&P
• 1/2 tsp of thyme
• 1/2 tsp of oregano
• 1 tblspn of sweet whipped butter
• 1 bunch of swiss chard 

Putting it Together:

1. First peel and dice the eggplant and put it in a salt water bath for about 30 minutes (prep in the meantime).

2. Clean the tomatoes, chop the all the peppers, all the okra, scallions, and swiss chard.

3. Strain and squeeze the water out of the eggplant with a paper towel.
4. Heat a skillet with 1 tblspn of olive oil at a medium/high, add the tomatoes, and S&P. 

5. After they start to sizzle add the eggplant.

6. Stir it around a few times, after about 5 minutes add the remaining vegetables except for the swiss chard.

7. Season with a small sprinkling of S&P, half a tsp of oregano, half a tsp of thyme, the shopping list doesn't call for it, but I'd put some parsely in there for good measure.
8. Let it sizzle for a good while until the vegetables start to cook down and add a tablespoon of sweet whipped butter.

9. As they cook down add about 1/2 tbspn and 1/4 cup of water together and mix in.
10. Add the swiss chard and let it cook down.
11. (cook some pasta)
12. As the liquids start to reduce, the swiss chard is cooked through, and the eggplant is tender you are ready to eat!

Serve and sprinkle a little basil on top, whether its fresh, freshly dried, or comes from a jar.