This recipe comes from BAG's Executive Director, Usha Thakrar. Usha is an avid (and talented) cook and baker, whose creations frequently supplement staff meals and put a little more pep in their step at the end of a long day of gleaning. In this recipe from last September, Usha shares a tasty, nourishing ratatouille perfect for using up abundant summer veggies. Whether you have eggplant, peppers, and summer squash stashed in your freezer from last season, or whether you're just dreaming of next September's savory creations, enjoy this recipe in the spirit of summer!
Call it “Guilt Alleviating Ratatouille”
There was a big corn glean today and I had decided not to go as I had worked both days over the weekend. But I felt guilty so I decided to cook and bring the food to the team. My fridge was full of the veggies from my CSA (all gleaned)…
1 leek (chopped)
2 bell peppers (cubed)
1 large (or 2 small) eggplant (cubed)
1 zucchini (or summer squash) - (cubed)
2 - 3 tomatoes (chopped)
4 - 5 cloves of garlic (minced)
Red or white wine
Tomato sauce (one can)
1 -2 bay leaves
Heaping teaspoons of basil and oregano
Pinch of rosemary
Heat the oil. Add the garlic, bay leaf and leek. Sauté until soft.
Add the eggplant, wine, herbs, salt, pepper and 1/3 of the can of tomato sauce. Cook for about 10 minutes (until eggplant is tender).
Add zucchini and peppers and another 1/3 of the tomato sauce. Cook for another 10 minutes and add tomatoes and the rest of the tomato sauce.
Cook until veggies are tender (or slightly crisp if you prefer).
Adjust salt and pepper to taste.
Serve with rice or a crusty bread.