Ratatouille

Yum! Before summer runs out of steam, as it is quickly doing here in the Rockies, I have to profer up a directive for ratatouille. It is the simplest of dishes to prepare, and the most rewarding to freeze and rediscover in the heart of February.

Ingredients
1 Zucchini, peeled and cut into bite sized chunks
1 Eggplant, peeled and cut into bite sized chunks
1 Onion, diced
Alot of Tomatoes, cored and rough cut (maybe 10 or so, depending on size)
Olive Oil
A fair amount of Garlic, crushed
Fresh herbs of choice (I use basil, parsley and tarragon), cut
Salt and Pepper to taste
2 Bay leaves

Heat olive oil in a pot (I use cast iron dutch oven). Add onion and salt. Saute until soft, slightly golden. Cut and add eggplant and a bit more oil, continue to saute until soft. Cut and add zucchini. Stir. Cut and add tomatoes. Add crushed garlic, bay leaves and herbs. Simmer covered until cooked (at least one hour). Add more garlic and herbs, salt and pepper as desired.

This recipe is great when finished but even better the next day when all of the flavors have come together. Traditionally you would also add red and green bell peppers to this recipe. I peel the vegetables because I almost always make extra to freeze some and the texture works better if the veggies are peeled. If you have no intention of freezing any you need not peel the zucchini and eggplant. But why wouldn't you save some of this for those drab tomato-less days of winter?!

Wine Suggestions: Great with a rose from Provence or other Rhone varietal white (Roussane, Viognier...). Can also work well with a hearty, earthy red such as Gigondas or Vacqueyras