Ratatouille

(Alice Waters recipe)

I have made several different versions of ratatouille and this is my favorite.  Using the basil bouquet prevents brown, unappealing looking basil flakes from being in dish but still adds the great flavor.  Salting the eggplant for at least 20 minutes prior to cooking and cooking it separately prevents it from getting mushy and weird, which can be the curse of eggplant dishes. I like to make this on an off day and then reheat portions throughout the week, using it as side to a salmon fillet or chicken breast.  It makes 4-5 servings the way I eat it.

Ingredients

·       1 medium or 2 small eggplant, cut into 1/2-inch dice

·       4 tablespoons olive oil, divided, plus more to taste

·       2 medium onions, cut into 1/2-inch dice

·       4 to 6 garlic cloves, chopped

·       1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped

·       1 pinch dried chile flakes

·       2 sweet peppers, cut into 1/2-inch dice

·       3 medium summer squash, cut into 1/2-inch dice

·       3 ripe medium tomatoes, cut into 1/2-inch dice

·       Salt to taste

Directions

1. Toss eggplant cubes with some salt.  Set cubes in colander to drain for about 20 min

2. Heat 2 Tbsp olive oil in a heavy-bottomed pot. Pat eggplant dry, add to pain, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if eggplant if eggplant absorbs all the oil and sticks to bottom of the pan.  Remove the eggplant when done and set aside.

3. In the same pot, pour in 2 more tablespoons of olive oil.  Add onions and cook for about 7 minutes, or until soft and translucent.  Add garlic, basil bouquet, dried chile flakes, and a bit more salt.

4. Cook for 2 or 3 minutes, then stir in peppers.  Cook for a few more minutes, then stir in summer squash.  Cook for a few more minutes, then stir in tomatoes.

5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft.  Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.

6. Stir in the chopped basil leaves and more extra virgin oil (use the good stuff), to taste. Serve warm or cold.