Blustery Nights Ratatouille

Brrr, baby, it’s chilly outside! I think I need to break out my actual winter coat one of these days (though, indeed, the weather still can’t make up it’s mind if it wants to be warm and in the 70s or below freezing). Today it decided to be freezing and, since I was working at home with a cold, I was able to catch Dorian getting the Marilyn Monroe skirt action from the heater (yup, she sits on the windowsill on directly above the heater vent and lets it fluff her fur all out–hilarious!).

To brighten up the cold, a nice ratatouille does the trick. And, for serious, I’ve apparently never made a ratatouille before? It’s so easy, so delicious, so local! I foraged the fridge for the last of the late summer/autumn veggies that were about to bite the dust–eggplant, corn on the cobb, a lone zucchini–and threw together a rockin’, easy-peasy meal the other night. Hearty and warm and full of all the summer brightness we’ve unfortunately left behind, it hit the spot and kept my mouth singing with tomato goodness. Serve it over some pasta or quinoa and you’ve got one filling dish. J’adore!

Blustery Nights Ratatouille

2 medium eggplants cut into 1/2″ cubes
2 tbsp salt
1 large onion, diced
5 cloves garlic, minced
1 large/2 medium zucchini cut into 1/2″ cubes
2-3 ears of corn, shucked with the kernels sliced off
15 oz can diced tomatoes (I used homemade canned tomatoes)
1/4 c fresh basil, chopped
1/4 c fresh oregano, chopped
1/2 c fresh parsley, chopped
1 c red wine
olive oil
salt & pepper to taste

Place the eggplant cubes in a mixing bowl. Sprinkle with the salt and toss to combine. Set aside for 30 minutes.

Meanwhile, in a dutch oven or sauce pot, warm 2-3 tbsp olive oil over medium heat. Add the onions and caramelize (cook initially at medium heat, then lower as low as it will go and cook for 30 minutes or so, until they turn a caramel color).

Drain any liquid from the eggplant and add to the onions. Add the garlic, zucchini, and corn. Saute for 5-7 minutes, until the eggplant has softened and browned a bit.

Add the diced tomatoes, fresh herbs, and the wine. Stir to combine. Bring to a boil then lower to a simmer. Cook 20-30 minutes until the sauce is slightly thickened. Add salt, pepper, or more herbs to taste.

Serve with pasta or grain of choice.

Serves 4-6

7 Responses to “Blustery Nights Ratatouille”
  1. FoodFeud says:

    What an absolutely gorgeous cat! Wow.
    I love ratatouille and would love to give this a try. I’m surprised to see corn in there, but you make a good point – it is a great catch all recipe.

  2. i’ve always been a sucker for ratatouille. i love that your version uses corn, which i’ve never seen before, and doubles as a super awesome pasta sauce 😉

  3. Monica says:

    Gosh. I adore ratatouille. But I REALLY adore your cat. {virtual cuddles}

  4. A warm veggie stew sounds so comforting right about now… I love ratatouille but haven’t made it since discovering my eggplant intolerance. I may just have to see how it comes out with only zucchini, because merely looking at your photos without being able to make the recipe is torture!

  5. chow vegan says:

    Lately, it’s been quite chilly around here too. Your ratatouille would totally hit the spot! No fresh corn here but there’s always frozen corn in the freezer. 🙂

  6. Mel says:

    I can’t remember the last time I made ratatouille but now I’m craving it! Dorian is very cute, that gorgeous face makes me want to cuddle her. 😀

  7. ohh Dorian is beautiful!

    Your Ratatouille looks good. Perfect for a cold night

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