Aug 072010
Handing out Samples of Summer Ratatouille @ the Park City Farmers Market 08.04.10

Handing out Samples of Summer Ratatouille @ the Park City Farmers Market 08.04.10

Summer Ratatouille
Ingredients:
• Heirloom Tomato (Diced)                     1 cup
• Zucchini (Diced)                                       1 cup
• Yellow Squash (Diced)                           1 cup
• Purple Heirloom Eggplant (Diced)   1 cup
• White Heirloom Eggplant (Diced)     1 cup
• Yellow Onion (Diced)                           ¼ cup
• Leeks (Diced)                                           ¼ cup
• Basil (Chiffonade)                                  ½ cup
• Extra Virgin Olive Oil                          6 Tablespoons
• Salt and Pepper                                      To Taste
Preparation:
Place a large sauté pan over medium high heat. Add 2 tablespoons of E.V.O. once the oil is hot add your diced onions and leeks, sauté them for approximately 2 minutes then add your eggplant (both white and purple), squash, and zucchini. Sauté that mixture for approximately 3 more minutes. Add your tomato, basil, and remaining E.V.O. salt and pepper to taste. Sauté for an additional 2-3 minutes.
This dish can be served as a side or on a toast point as an appetizer. We served it in Parmesan cups as an appetizer at the farmers market.
Enjoy!