French-Inspired Ratatouille

Pairs well with the 2018 Syrah.

Yield: 4-6

Total Time: 1.5 hours

Ingredients

1 medium eggplant, cut into 1 inch cubes (not necessary to peel)
1 teaspoon salt
⅓ cup olive oil, divided
1 medium sweet onion, cut into ½ inch pieces
2 medium zucchini, cut into 1 inch pieces
2 medium yellow squash, cut into 1 inch pieces
2 red bell peppers, seeded and cut into ½ pieces
4 cloves garlic, finely chopped
3 large plum tomatoes, coarsely chopped
½ cup dry white wine
1 can crushed tomatoes (14-15 oz)
1 bay leaf
1 ½ teaspoons dried oregano ( or 1 tablespoon fresh, chopped)
¾ teaspoon crushed red pepper flakes
Salt and pepper to taste
¼ cup fresh basil, thinly sliced

Put eggplant cubes into a colander, sprinkle with the salt, and allow to drain over a bowl while preparing the other veggies.

When finished, pat the eggplant with a paper towel until dry.

In a dutch oven, heat 3 tablespoons olive oil over medium high heat and add the eggplant. Reduce the heat to medium, cook 3-4 minutes until lightly browned and softer. Transfer to a bowl. Add more olive oil as needed and add zucchini and yellow squash, cooking another 3-4 minutes until lightly browned. Transfer to the bowl with the eggplant.

Add more oil if needed and cook the onions about 4-5 minutes, then add the bell peppers and cook for another 4 minutes until beginning to soften. Don’t let veggies burn.

Add the garlic and Roma tomatoes, cook for 1-2 minutes, and then add the crushed tomatoes, bay leaf, oregano and red pepper flakes.

2. Now add the eggplant and squashes to the pot, reduce the heat to medium low, and let simmer for about 25 minutes or until contents are tender. Season with salt and pepper to taste, remove bay leaf, and stir in the basil.

3. You can make this the day before (up until the fresh basil), then re-heat the next day, adding the basil as it warms. The flavors are more integrated with a day to “soak in”.

4. Serve with grated parmesan on top, crusty bread, a green salad, and the 2018 Syrah – superb!