Description
My garden cannot stop producing. There are twinges of fall in the air, and the sun is lower in the sky, but I am continuing to have an abundance of beautiful, vibrant vegetables. My Late Summer Ratatouille is perfect for using up all those extra garden or CSA vegetables. A trip to the farmer’s market would do the trick too. Have you been lately? They are bursting with all sorts of tomatoes, eggplant, and squash.
Ingredients
Units
Scale
1 large red onion, peeled and chopped
2 tablespoons extra virgin olive oil
salt and pepper, to taste
2 medium eggplant, diced
4 summer squash, a combination of yellow and zucchini
2 pints cherry tomatoes, sliced
2 ears of corn, peeled and kernels removed
1 large bunch of basil, stems removed and chopped
Instructions
- In a soup pot, heat the olive oil over medium heat until shimmering. Add the onion with a sprinkle of salt and pepper. Stir and continue cooking until onions are soft, about 5 minutes.
- Add the eggplant and continue sautéing for another 2 minutes. Add in the squash and another sprinkle of salt and pepper. Cook for another 5 minutes, stirring occasionally.
- Stir in the tomatoes and the corn. Cover and simmer for about 30 minutes, stirring occasionally.
- Add in the basil, stirring to combine. Serve over brown rice or quinoa for a vegetarian meal, or with roasted chicken.
