Fall’s Best of the Season Ratatouille

Local Farmer’s Markets, farm stands and grocery stores are all filled with fall’s best produce. Bushels of tomatoes and peppers are just waiting to be cooked up and canned. It’s that time of year when families get together to pitch in with the laborious process that will yield them the season’s best throughout the winter.

eggplant, zuchinni, tomato, onion, garlic and peppers for ratatouille

My favourite fall dish, using the best of the fall season produce…Ratatouille.  Perhaps not my children’s favourite, but I haven’t given up hope yet!

Ratatouille combines all the colours of fall into one healthy side or dinner dish. Delicious to poach fish, chicken, pork or even an egg! Tasty hot or cold.

I like to make a double batch to freeze in different sized mason jars for an easy go to vegetable throughout the winter months.

ratatouille in mason jars ready for the freezer

Ratatouille was the perfect extra side dish to our Thanksgiving Dinner that I hosted last year.  My husband’s family were pleasantly surprised at the addition.

I have great memories of my mother making this every fall.  This recipe comes from Woman and  Home Magazine from October 1980. (a British Magazine)

Ratatouille

ratatouille in a bowl

1 large onion, sliced
6 tbsp canola oil
3 cloves garlic, minced
2 large or 6 small zucchini, sliced
2 eggplants, diced
1 red and yellow pepper, sliced
1 tsp kosher salt
1/2 tsp pepper
1 tsp granulated sugar
2 tsp Italian seasoning
2 cans (796 ml) whole tomatoes
1 tbsp tomato paste

In a large pot, heat the oil on medium and cook the onion gently until tender. 
Add minced garlic, eggplant, zucchini and peppers. (let the vegetables saute a bit between additions)
Season with salt, pepper, sugar and dried italian seasoning.
Simmer for half and hour, stirring occasionally.
Add canned tomatoes and tomato paste and bring to a boil.
Lower heat to simmer for an hour to soften vegetables and blend their flavours.

onion, garlic, eggplant, zuchinni, peppers, tomatoes and tomato paste blending flavoursEnjoy!

Tip: Even though this may not be a dish that my boys favour, I still like to offer it to them.  I believe eating ones veggies is an important component to staying healthy. 

‘Practice what you preach’…if I want them to include more vegetables in their diet, then I need to be providing them with a variety to choose from. They need to see Andy and I enjoying the fresh produce that each season provides. This is how we live…………so this is what I blog.

Always CHECK THE INGREDIENTS before you purchase products.

Advertisements

One thought on “Fall’s Best of the Season Ratatouille

  1. Pingback: Allergen Free Baked Ham | The Food Allergy Chronicles

Shall we discuss?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s