Ratatouille

Serves 6–8

Here’s a healthy recipe that celebrates all that is good about an Ohio summer.

3 tablespoons olive oil
2 large onions (1-1/2 pounds total), diced
2 pounds eggplant, unpeeled, cut into 1-inch cubes
8 garlic cloves, peeled and minced or thinly sliced
4 medium zucchini (2 pounds), quartered lengthwise and sliced
3 bell peppers (red or yellow), seeded and diced
3 large tomatoes (about 2 pounds), cored and coarsely chopped
2 teaspoons salt (or more to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
Pinch of sugar
1 pint cherry or grape tomatoes, halved
Fresh thyme leaves stripped from three sprigs
1/4 cup chopped fresh flat-leaf (Italian) parsley
1/4 cup chopped or torn fresh basil leaves

Heat oil in heavy, large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add eggplant and garlic; sauté 5 minutes. Add zucchini and bell peppers, sauté 5 minutes. Mix in chopped large tomatoes, salt, pepper, paprika and pinch of sugar. Cover and cook until vegetables are tender and flavors have blended, stirring occasionally, about 30 minutes. Stir in cherry tomatoes and thyme; cook five minutes. Stir in parsley and basil, cook for one minute. Add additional salt and pepper to taste. Serve warm, cold or at room temperature.

Not sure what's in season? Check out our Ohio Harvest Calendar, adapted from a chart provided by The Ohio Vegetable and Potato Growers Association.