Ratatouille

Comfort food is described as any food that makes you feel good or evokes times of happiness or nostalgia. The term was first used in 1977 according to Webster's dictionary.  It makes me wonder what we called it before that? Home-cooked food? Peasant food? Working man's meal? Sometimes when we think of comfort food we automatically go toward fat-laden, guilty pleasures.  But the trends these days in restaurants is to offer comfort food from our pasts that are made from higher-quality ingredients and more carefully prepared for our health.  I back that all the way!

We as consumers can copy what the top chefs do by attending local Farmer's Markets to buy the freshest ingredients possible.   Think how long that head of lettuce has been sitting on a pallet at your local store.   One market I attended sold 'live' lettuce, where they harvested it right in front of you! You can't get any fresher that that!

A comfort food I regularly make in my home is ratatouille.  It is a no-fail dish that anyone can make.  Julia Child insisted on making the classic French version where the zucchini and the eggplant were sauteed separately and layered in a dish with the tomato sauce poured over and baked.  This is the version the little rat Ratatuoille made in the movie.  My version is also a classic way to make the dish, but is much more simple and, in my opinion, much more versatile.  I have used this recipe to fill tortillas, to dress panini sandwiches, and to top chicken or pork cutlets.  This recipe makes quite a bit.  You can easily freeze any leftovers.  Please feel free to add or change the list of veggies to suit your tastes.  Just remember the rule of eating a rainbow.  The more colors you can eat, the better health you will have!

Ratatouille

Ingredients

• 1/2 cup extra vergin olive oil
• 1 medium eggplant, cubed                   
• 3 Yukon Gold potatoes, cubed
• 1 sweet potato, cubed
• 4 cloves garlic, minced
• 2 onions, coarsely chopped                   
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 2 bell peppers, any color, seeded and cubed
• 1 cup sliced fresh mushrooms
• 2 cups fresh, chopped spinach
• 4 roma (plum) tomatoes, chopped -or-
• 1 large can diced tomatoes (in BPA-free can)
•  1 T Herbs de Provence (to taste)                  
• 2 sprigs fresh rosemary or 1T dried rosemary
• 4 sprigs fresh thyme
• salt and pepper to taste
• Freshly grated Parmesan cheese

Directions

1. Heat 3 tablespoon of the oil in a largeskillet or pot over medium heat. Add the eggplant, potatoes, onions and garlic and cook until just starting to brown.
2. Add the remaining olive oil, zucchini, yellow squash, peppers, tomatoes, mushrooms, spinach and seasonings to the pan, reduce heat and saute 15-20 minutes.              
3. Check and adjust seasonings.  Stir occasionally                

At this time you can add prosciutto or ham for additional flavor, but it is not necessary.

Plate and garnish with fresh Parmesan cheese.

Enjoy!