August 21, 2010 | Side Dishes, Vegetables

I’ve been cooking with the student gardeners at Fairmont again this year and had the pleasure of cooking at their first Youth Farmers’ Market of this school year yesterday. When the teacher in charged pleaded with me to use up the eggplant, I knew ratatouille was the answer. Not only is the dish grounded in eggplant, but it was a great way to showcase all of the vegetables the kids were selling at their market. I served this over some roasted garlic crostini, but it’s equally good on its own or tossed with some pasta and Parmigiano cheese. I think my addition of balsamic is a bit unique to the recipes I’ve seen out there – and it really makes the dish.

Quick Ratatouille
Serves 8

1/4 cup extra virgin olive oil
1 large onion, diced
1 medium eggplant, cubed
1 medium zucchini, cubed
1 medium yellow squash, cubed
2 green peppers, diced
2 large tomatoes, diced
1 tablespoon fresh thyme
1 sprig rosemary
1 bay leaf
4 ounces tomato juice
1 tablespoon balsamic vinegar
2 tablespoons fresh basil, minced
salt and pepper, to taste

Heat oil in a very large skillet over medium high heat; add onion, eggplant, zucchini, squash and peppers and cook, stirring frequently, until vegetables have softened, about 10 minutes. Add remaining ingredients except basil and simmer, uncovered, for about 10 more minutes. Remove rosemary stem and bay leaf. Toss in fresh basil, season to taste, and serve.