Easy // 35mins // Serves 3-4
Traditional ratatouille and its Italian cousin caponata are often slow simmered for a long time. This version cooks up quickly and is even better over the next few days. It makes a pretty big batch, pairs well with all proteins & is delish hot & cold.
Tools: Large covered Dutch oven
Harvest Ingredients: 2 yellow onions, 1 pound eggplant or more as you wish, 1 head celery, 1 bunch lacinato kale
Other Ingredients: 1/3 cup EVOO, 3 to 5 cloves garlic, 1 cinnamon stick (opt), 1 sprig rosemary (opt), 1 6oz can tomato paste, 2/3 cup dry marsala, sherry, dry vermouth, or broth, 2 ½ cups water, 2 tablespoons soy sauce (optional), 1 ½ teaspoon salt and ½ teaspoon pepper to taste
Step 1: Peel and slice the onions and garlic. Heat the oil in a large pot or Dutch oven set over high heat. Add the onion and sauté for 5 mins, while you prep out the eggplant, kale & celery. I like large bite sized pieces for this dish. Make a wee spot in the pot for the garlic. Add a whisper of oil and sauté the garlic for a minute until it colors. Stir and add the eggplant, rosemary & cinnamon if using and sauté 3 mins longer,
Step 2: Make a hot spot for the tomato paste, add a wee bit more EVOO and sauté the tomato paste for a minute or so to bring out its umami flavors. Then add the water, Marsala, soy sauce & salt & pepper to taste. Stir well, add the celery, reduce heat to medium and cover the pot. Set a timer for 10 mins.
Step 3: Stir well again and add the kale. Cover and set a timer for 15 mins. Remember that this Rata-TEEasy is extra delish as its flavors marry in the fridge. It’s a great stuffing for omelets, fantastic with scrambled eggs & superb along side chops, BBQ and rotisserie chicken. You’ll find uses for this flavor powerhouse at every meal!
Chef's Note: Adapt this dish to your family’s taste favorites. Spice it up with chili and hot sauce, top pizza crust with it, thin it out for a delish pasta sauce, it’s fantastic with salmon and other hearty seafood. Use it to flavor a warm potato salad. Share pix of your culinary creations on Hungry Harvest’s Facebook & Instagram