Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Ratatouille (Vegetable Stew)
Equipment
- Cutting Board
- Sharp knife
- Measuring cups and spoons
- Large skillet with lid
- Heat-safe spatula
- Stove
Ingredients
Farmers Market Ingredients
- 1½ cups yellow onion, diced
- 4 garlic cloves, minced
- 1 cup bell pepper, diced
- 2 cups eggplant, cubed
- 2 cups zucchini or yellow squash, cubed
- 2 cups tomatoes, seeded and chopped
- 1 tsp fresh thyme
- 1 Tbsp fresh basil, cut into ribbons
Pantry Staples
- ¼ cup olive oil
- Salt and pepper, to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Heat the oil in a large skillet.
- Add the onion and bell pepper and sauté until soft, about 5 minutes.
- Add the garlic and cook 1 minute longer.
- Add the zucchini and eggplant. Cook until browned, about 10 minutes.
- Add the tomato and herbs. Season with salt and pepper to taste.
- Cover and simmer 25-30 minutes.
- Serve immediately, or store to serve the next day.
Notes
Can be served at room temperature, with an entrée or a loaf of sourdough bread.
Remove the eggplant skin before cooking, if desired.
Substitutions
- Fresh basil: 1 tsp dried basil.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
