Time: Cooking time 35 mins,
Servings: about 4 quarts
Traditional ratatouille and
its Italian cousin caponata are often slow simmered for a long time. This version cooks up quickly and is
even better over the next few days.
It makes a pretty big batch, pairs well w/ all proteins & is delish
hot & cold
Amount
|
Measure
|
Ingredient
|
Prep Method
|
1/3
|
Cup
|
Evoo
|
|
2
|
Medium
|
Yellow onions
|
Sliced
|
Cut the onions in half from
top to bottom. If they are large,
cut each half once more from top to bottom. Then slice from side to side. They have a good texture that way. Saute for 5 mins in evoo over high heat. Make a wee hot spot for the garlic and
add a whisper of oil. Add
3 to 5
|
Cloves
|
Garlic
|
Sliced
|
Saute the garlic just until
it begins to golden. Stir in
1
|
Pound
|
Eggplant
|
Diced
|
1
|
Sprig
|
Rosemary
|
Optional
|
1
|
Medium
|
Cinnamon stick
|
Optional
|
Saute 3 mins, stirring
frequently. Then make another hot
spot with a tad more evoo, then add
6
|
Ounces
|
Tomato paste
|
1 can
|
Saute for a min or so to
bring out its umami flavors. Then
add
2 ½
|
Cups
|
Water
|
|
2/3
|
Cup
|
Dry marsala
|
Or vermouth
|
2
|
Tablespoons
|
Soy sauce
|
Optional
|
1 ½
|
Teaspoons
|
Sea salt
|
More is not using soy sauce
|
½
|
Teaspoon
|
Black pepper
|
|
½
|
Teaspoon
|
Chili flakes or minced
fresh chili
|
Optional
|
1
|
Head
|
Celery
|
Rough chop
|
Stir well to combine the
tomato paste w/ the liquids, reduce heat to medium and cover the pot for 10
mins. Stir well, add
1
|
Bunch
|
Lacinto kale
|
Rough chop
|
Cover and simmer for 15 mins
more. This dish is great the day
it’s made and even better when it marries its flavors in the fridge over the
week.
It’s a great stuffing for
omelets, fantastic w/ scrambled eggs & superb along side chops, BBQ and
rotisserie chicken. It's a brunch favorite.
You’ll find uses for this flavor powerhouse at every meal!
You’ll find uses for this flavor powerhouse at every meal!
Adapt this dish to your
family’s taste favorites. Here it is w/ roasted carrots, a baked organic egg and brie. Spice it
up w/ chili and hot sauce, top pizza crust with it, thin it out for a delish
pasta sauce, it’s fantastic w/ salmon and other hearty seafood. Use it to flavor a warm potato
salad. Share pix of your culinary
creations on Hungry Harvest’s Facebook & Instagram
Here it is served w/ savory buttermilk scallion pancakes. And it's a fine hearty vegetable dish served all on its own too!
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
Avanti is
the longstanding leader in organic, sustainable, local, flavorful cuisine in
Orange County, CA.
Meaning
'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
the best of traditional European and Asian healthful eating with the latest
nutritional information for optimum health.
At Avanti
Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what
Avanti is up to now. We are
Whole Foods Experts. Post photos
of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter
and YouTube pages. Check our blog
on the website for how to recipe blogs.
We’re excited to see and share your culinary creativity!
Pinterest
Youtube
Avanti Natural
Avanti Café
Facebook
Twitter
Instagram
Avanti Natural Website & Blog
linkedin
