Ratatouille

Heavy food v. light food. What is heavy food anyway? I debunked pasta's unjust place in this category yesterday. Is it dairy? Is it fried things? Lots of meat? What about light? Does it have to be salads & veggies all the time? This has been a heated debate around my kitchen as of late. With new Omnivore clients coming on & more & more dinner guests stopping in I've been trying to nail this deliberation down.

To me, "light" food is packed with veggies, cooked in olive oil, utilizes citrus & fresh flavors, involves sharp/hard cheeses, focuses on white meat or fish, & yes, sometimes even pasta. Ratatouille fit snugly in that category in my mind. I mean, it's practically only veggies! So, when Ray walked through the door I announced our light dinner. "That's not light!" was Ray's retort. Confused, all I could get out was "But it's only veggies!?" We tossed or points & preferences back and forth until we were both at a loss. All that we managed to conclude was that taste is deeply personal & regardless of its hotly debated weight, we both love ratatouille.

Not quite a soup, not quite a stew, not much of anything, ratatouille is tough to categorize. Simple, modest ingredients often make the best meals & this is no exception. Make a trip to your local farmers market & just grab which ever veggies appeal to you. A few soft vegetables (eggplant, zucchini, squash), a few hard aromatics (peppers, carrots, onions), & some fresh herbs are all you really need. Just pick your favorites, chop 'em up, & cook them until everything is creamy & soft.

Ratatouille

6 cipollini onions, halved

2 medium bell peppers, in strips

2 japanese eggplants, cubed

2 small zucchinis, cubed

4 cloves garlic, minced

2 medium tomatoes, chopped

1 bay leaf

1 tsp. basil

1 tsp. oregano

1/2 tsp. rosemary

1/2 tsp. thyme

1/4 c. dry red wine

1/2 c. tomato sauce

2 tbsp. tomato paste

salt to taste

pepper to taste

2 tbsp. olive oil

2 tbsp. fresh flat-leaf parsley, minced

Heat olive oil in a large, heavy pot. Sauté the onions over medium heat, add garlic, salt, & the bay leaf & sauté a moment longer (about 6 in all). Add eggplant, wine & tomato sauce. Add herbs. Stir well to incorporate, then cover & simmer 10 - 15 minutes over low heat.

When eggplant is tender, add zucchini & peppers. Cover & simmer 10 minutes more. Add salt & pepper, tomatoes, & tomato paste. Mix well. Simmer & stew for a minimum of 30 minutes. Prior to serving, toss in the fresh parsley & serve over a bed of rice or with crusty french bread.