Ratatouille

www.BlackhawkLivingCA.com @BlackhawkLivingCA #BlackhawkLivingCA

By Parisa Z. Ambwani, Resident since 1983

A popular traditional vegetable dish from the French Provence: made of eggplant, zucchini, onion, leek, garlic, tomato, basil, sweet pepper and seasoning, sautéed in olive oil and baked in the oven.

Serves 6

• Preheat oven to 350-degree F.

• 1 large white onion, chopped

• 6 cloves garlic, chopped

• ½ cup extra virgin olive oil

• 1 large global eggplant, trim off top and the bottom, cut into 1-inch cubes

• 1 large leek, cleaned, cut into 1-inch pieces

• 3 zucchinis, trim off top and the bottom, cut into 1-inch pieces

• 3 tablespoons sweet pepper, seeded, chopped

• 3 medium heirloom tomatoes, peeled, cut into small pieces

• 1 tablespoon dried basil

• ½ teaspoon dried thyme

• 1 teaspoon sea salt OR to taste

• ½ teaspoon black pepper, freshly ground

In a large heavy bottom, frying pan sauté onions and garlic in heated olive oil until onion becomes translucent. Add eggplant and stir for 1 minute, watch carefully to prevent burning, add leeks, zucchini and sweet pepper; stir for 30 seconds. Add tomatoes and sprinkle with a mixture of seasoning (basil, thyme, salt, and black pepper). Stir for 2 minutes. Transfer contents into casserole dish*, cover, and bake for 35 minutes or until done. Stir gently and serve.

Variation: Vegetable Dish with Carrots and Parsnips, sauté 1 extra-large onion (or 12 mini onions) and 4 cloves garlic in ¼ cup olive oil. transfer contents into casserole dish. Add 2 parsnips (peeled and thinly sliced), 6 carrots (peeled and thinly sliced), 2 extra-large heirloom tomatoes (peeled and chopped), 1¼ teaspoons sea salt, ¼ teaspoon black pepper, ¼ teaspoon thyme, 2 sprigs rosemary and ½ cup of drinking red wine that is mixed with 2 teaspoons flour. Bring the contents to a simmer over low heat. Transfer partially covered casserole dish into preheated 300-degree F. oven and cook for 25-30 minutes or until vegetables are done. Remove rosemary sprigs and discard and serve as a side dish.

*Casserole dish usually refers to a round, deep, ovenproof ceramic container with two handles and tight-fitting lid. The food is cooked and served in the same dish.

About Parisa Z. Ambwani: Parisa, a native of Persia who moved to Blackhawk in 1983, has a BA in Fine Arts. Deeply influenced by her mother’s cooking, she has spent three decades writing cookbooks and pairing food with her poetry, philosophy, herbs and spices, and herbal teas. Parisa’s unique cookbooks are known for their merging of useful culinary information with a clear understanding of the relationship with other human beings and with the universe. She has followed this recipe to write and photograph six books that weave her beliefs into caring words on how to live life to the fullest. Learn more by visiting her website, enlightenedrecipes.com

© 2017 Parisa Ambwani ----- All rights reserved www.enlightenedrecipes.com