Sunday, August 30, 2009


Dad's ratatouille (recipe in the comments)
Israeli cous cous
Tilset cheese (a local variety)

Hot tea
Milk chocolate square with almonds
It's funny that we just did another classic dish of my Dad's and now we're doing this one! We make his ratatouille every summer about this time when the squashes and eggplants are coming fast and furious at the farmers market. This is a very easy version of this dish, butI think the green olives really knock it out of the park. Many recipes don't use olives, but I think they're essential! We love this simply served with any grain. The cheese bulks things up, but we have had it many times without. What a wonderful late summer meal!

Prep Notes
Difficulty: Easy
Chopping: Onion, zucchini, squash, eggplant, pepper
Time: 10 minutes to prep, 30-45 to simmer
Make ahead: This saves very well.

J: "More classic French."
M: "Ratatouille is the perfect summer dinner."

1 comment:

J said...

Dad’s Ratatouille
Serves 6

1 clove garlic (optional)
2 medium onions, halved and sliced
2 medium zucchinis, halved and sliced
2 medium summer squashes, halved and sliced
1 small-medium eggplant, peeled and cubed
1 green bell pepper, seeds removed, halved and sliced
1 cup green salad olives
28-oz diced tomatoes, drained with juice reserved

Combine vegetables on chopping board. Layer a mix of veggies, a few olives, and some tomatoes in a large soup pot with a little olive oil, salt, and pepper between each layer. Bring to a simmer, cover, and simmer for 30-45 minutes. Add tomato juice (usually not), salt, and pepper to taste.