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Summer Ratatouille

August 8, 2016Holly Rodricks

Starting to wonder what to do with all this summer squash? Our good friend and former NYC Chef Elias Kushner, now calls CNY home, and he has just the answer – Summer Ratatouille! Learn more about Elias and his food adventures on his website, What’s Edible, and follow him on Instagram!

Summer Ratatouille
By Elias Kushner, What’s Edible
Makes 4 servings.
Ingredients:

  • 2 1/2 tbsp. Olive Oil
  • 4 Cloves of Garlic – sliced thinly
  • 1/4 tsp. Chili Flakes
  • 2 medium to large Tomatoes, diced
  • 1 small Onion, sliced thickly
  • 1 Zucchini or Yellow Squash, diced finely
  • 1 Cubanelle Pepper, sliced thinly in short pieces
  • 1 large or 2 small Japanese Eggplants, diced (Optional)
  • 2 tbsp. fresh Basil, roughly chopped
  • 2 tbsp. fresh Oregano, roughly chopped
  • 2 tsp. + 1 pinch Salt
  • Black Pepper to taste

Instructions:

  1. Heat Olive Oil in a large, tall-sided pan or stew pot over a medium-low heat. Add Garlic, Chili Flakes, and pinch of Salt and cook, stirring frequently until aromatic.
  2. Add Tomatoes and stir until combined. Cook on medium heat for approximately 5 minutes.
  3. Add Onions and stir. Let simmer for 2 minutes.
  4. Add Squash, Eggplant, Pepper, Salt, and Black Pepper and stir. Simmer on medium-low heat for 15-20 minutes or until liquid has thickened.
  5. Enjoy.
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Previous post Grilled Eggplant & Garden Pesto with Tomato Basil Fettuccine Next post Red Lentil and Squash Soup

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Veggie Index

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  • Head Lettuce
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Main Street Farms is merging with Early Morning Farms

We bought Early Morning Farms and we will utilize their website this season. For 2020, we will operate under both farm names – Main Street Farms and Early Morning Farm. You can find more info about our 2020 CSA on www.earlymorningfarm.com

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