Vegan Diaries- Ratatouille

inspired recipes, vegan, meatless monday, middle eastern eggplant, grilling, stews,

 

 

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Stult’s Farm in Plainsboro, NJ. New Jersey is the Garden State!

 

My trip to Stult’s farm in Plainsboro, NJ was fruitful indeed. This family owned farm has been around since 1912 and they only sell what they grow. In addition, there are a ton of items you can pick yourself. Strawberry picking as a kid seemed like such an adventure!

 

I bought:

  • Middle Eastern zucchini
  • Eggplant
  • Peppers
  • Garlic
  • Onions
  • Tomatoes (Jersey tomatoes are THE BEST)
  • Basil
  • Corn

 

My haul in tow, I got home and looked at my goodies and decided to pass on my orginal plan and go with making Ratatouille instead!!!

 

Oh the deliciousness that awaits!  Ratatouille originated in Nice, France. It comes from the verb ‘toiller’ which means to toss. It started out as a peasant dish made by farmers in the summer. True Ratatouille only had tomatoes, zucchini, green and red bell peppers, onions and garlic. A bit later eggplant was added in.

 

I like the rustic aspect of this dish mostly because it means that everything doesn’t have to be perfect. At least that’s how I interpret ‘rustic’. This dish does take some work, but boy is it worth it. It’s perfect for a casual dinner with friends or a Sunday meal. The leftovers make an easy Meatless Monday lunch!

 

Ingredients

  • 1 eggplant
  • 2 summer squash or zucchini
  • 3 tomatoes roughly diced and seeded
  • 2 peppers roughly chopped (I used red and yellow)
  • 4 cloves garlic minced
  • 1 onion roughly chopped
  • 3 springs fresh oregano removed from stem and chopped
  • 1 c mushrooms roughly chopped
  • 1/4-1/2 c olive oil
  • 1/4 red wine
  • 3/4 c vegetable broth or water
  • Salt and pepper to taste

 

Preparation
 
  1. Cut the eggplant and zucchini lengthwise sprinkle with salt/pepper and grill 4-5 minutes per side
  2. Simultaneously, in a large dutch oven saute onions, peppers, garlic, oregano, mushrooms and corn
  3. Turn down the heat on dutch oven when the onions become translucent
  4. Roughly chop the eggplant and zucchini and add to mixture in dutch oven
  5. Add tomatoes, broth and wine.
  6. Simmer for 15-20 minutes
  7. Garnish with fresh basil
Serve hot!
 
You can serve over quinoa, rice or couscous. A crusty 7 grain bread would also be lip smackingly perfect.

 

 

inspired recipes, vegan, meatless monday, middle eastern eggplant, grilling, stews,
This is before liquid and tomatoes were added. I know, someone needs to bust out the bigger dutch oven.

 

Enjoy… And for a little dinner music I included Kool & the Gang’s Summer Madness…

 

Be cool Jack.

 

Namaste y’all.

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2 thoughts on “Vegan Diaries- Ratatouille

    1. Runny ratatouille? Blech, doesn’t sound tasty. I’ve found Jersey tomatoes and Kool and the Gang can pretty much solve anything that’s ailing me. Let me know how yours turns out! Thanks for reading! Namaste.

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