We have such an abundance of wonderful summer vegetables, thanks to our farm share through Fordham University’s St. Rose’s Garden and Norwich Meadows Farm. Many of our neighbors and friends have also been the recipient of their delicious vegetables. We keep giving vegetables away because we receive so much bounty! The farm share quality is excellent, and the price is great, making this the best option we have found so far for fresh, healthy, organic veggies. If you live in the New York Metro area, check out their CSA, which you pay for at the beginning of a season, to receive vegetables each week! If you live elsewhere, research the CSA’s in your area, or talk to your local farmers about starting your own.
Everything in this rustic ratatouille, or stewed vegetable dish, came from the CSA or my own garden, except for the olive oil, salt and black pepper.
4 Large spring onions
6 Garlic cloves
2-3 Medium eggplants
2 Large or 4 small sweet peppers
3 Medium summer squashes, any type
5 Ripe tomatoes
Sea salt and pepper
Handful each, fresh basil, thyme, taragon
Peel and dice eggplants to 1 inch thick cubes. Sprinkle sea salt over eggplants, and drain in a colander about 20 minutes.
Meanwhile, dice the peppers, squashes, and tomatoes in large cubes. Chop the onion and garlic as well.
Once the eggplants are drained, add about two tablespoons olive oil to a dutch oven style pot, over medium heat. Cook eggplants until lightly browned, stirring occasionally. About 8 minutes. Remove from pot.
If needed, add another 2 tablespoons olive oil to the pan and add onions. Cook for about 5 minutes. Then add garlic, herbs, sea salt and black pepper to the pot.
I left my herbs whole and picked out any little sticks after it was done. I was going super rustic, or perhaps lazy?