
Now, the other inevitability that comes from farmer's market shopping, is that the week's stress and schedule gets in the way of my farm-to-table dreams. By Friday, I look into the fridge and am guilt-stricken. My once-beautiful zucchini are looking a bit sad, eggplant's got about two days to live, and those poor peppers... so wrinkly. Of course, there are about a zillion ways to remedy food waste guilt. My method: chop up a bunch of crap, put it in a pan, and call it ratatouille.
Ingredients
(serves 4)
1 zucchini, sliced into disks
1 summer squash, sliced into disks
1/2 eggplant, sliced into disks (Japanese eggplant is preferable since they are smaller, but I used standard and it was delicious.)
1 red pepper, cut into thin strips
1/2 onion, cut into thin strips or half-moons
1 garlic clove, minced
4 oz. Parmesan cheese, cut into strips using a vegetable peeler
3-4 cups store-bought or homemade tomato sauce
2 tbsp. extra virgin olive oil
pinch red pepper flakes
pinch dried thyme
salt
pepper
Directions
Preheat the oven to 350. Pour a glass of wine. Time to brush up on those knife skills! Chop all those veggies, including the garlic, and set aside.

Cover with foil and bake until bubbling, about 30 minutes.
BONUS!

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