Ratatouille Redux

If John Updike can revisit a character, write an entire new book--or even a series of books--and call his work Rabbit Redux, I figure I can blog about ratatouille again . . .and call it ratatouille redux.

Today, I made the first batch of ratatouille for the season. It felt like first fruits of the season going into the pot one by one.

First, I sliced green and orange peppers, then purple onion. While they saute in some olive oil, I go to work.


First, I assemble the cast of characters--eggplant, zucchini and yellow squash along with tomatoes.



Then I get the supporting characters ready--olive oil (already in the pot), salt & pepper and basil--LOTS of basil.



I cube the eggplant. And toss it on top of the simmering peppers and onions.

Between each squash layer, I put sliced tomatoes and generous sprinklings of basil.

Next, the sliced zucchini.

More sliced tomatoes (and basil).

Then sliced yellow squash.

When it is all layered, I pour a small can of V-8 over top (to make sure there is enough juice).

Finally, simmer until all the vegetables are tender.

One summer, I actually grew ALL of the ingredients for ratatouille. I admit--that was many years ago. Of course, as anyone who grows zucchini knows, you had best have a few other recipes handy for your harvest.

Tomorrow we will enjoy the ratatouille.

And celebrate the beginning of summer.

Post Script -- I forgot to link the original recipe. I have now done that above, and also here.