Ratatouille

The other day I went to the Torrance Farmer’s market.  I wasn’t too impressed, but just before leaving I walked by a table that had pre-made bags of mixed veggies for one dollar.

I grabbed a mixed bag of zuchinni, yellow squash and other squash varieties.  I also got a bag of nice red, juicy tomatoes. It was a perfect mix for a yummy Ratatouille and it was delicious.

2 zuchinni

2 yellow squash

1 other, not sure it was a round squash type zuchinni

1 egg plant

2 red onions

1 shallot

Mushrooms, any kind and as much as you want.

4 cloves of garlic

8 tomatoes, peeled and deseeded

sprigs of thyme

fresh oregano

herb de provence

salt

pepper

olive oil

Start a pot of boiling water.   used to put your tomatoes in to later skin.  Saute the chopped onions in olive oil.  Mix in the dried herbs and salt and pepper.  Cook until translucent.  Add chopped garlic.  Cook for 2 mins.  Add the tomatoes to the pot of water and pull the tomatoes out once the skin is broken.  Place in a strainer to cool and then peel, deseed and chop the tomatoes.  Add a bit more olive oil and the chopped veggies:  egg plants, squashes, zucchini and tomatoes.  Let cook on low, covered for about 30 mins.  Add mushrooms, any kind will do.  I used oyster mushrooms roughly chopped, about two hand fulls.  Cook uncovered for another 30.  Basically, you can leave this cooking on low.  You could also do this in a slow cooker on low.  I made rice with a bit of veggie stock and served this with seared scallops that I purchased in the frozen section at Trader Joe’s.  There is no exact science to my ratatouille.  Just add good quality stuff and it will be excellent.  Enjoy

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