It’s the first week of fall and it’s 97 degrees outside. My garden is full of eggplants, basil, and peppers. Of course, the first thing that comes to mind is Ratatouille. But, it’s 97 degrees outside and a slow roasted stew sounds awful. So, I decided to make this “salsa”. It’s awesome on crackers. I also mixed the leftovers in some cooled brown rice with purslane from the garden to have for lunch tomorrow.
I think it would be a great end of summer potluck or party dish.
I used the herbs that I have in my garden. Feel free to use any or all of the ones that you might have or are able to find. The 3 most important are thyme, parsley, and basil.
You will also notice that I didn’t use Italian or summer squash. That’s because I prefer it without. You are welcome to add both if you like!
Ratatouille Style “Salsa”
3-4 small eggplants or 1 large eggplant
1 basket of cherry tomatoes
1 red bell pepper
A bunch of basil
3 sprigs of thyme
3 sprigs of marjoram
3 sprigs of Italian flat leaf parsley
1 sprig lemon verbena
3 dashes of red wine vinegar
Salt to taste
Serve on water crackers or cucumber rounds or whatever delivery system to your mouth you prefer.
Slice up your eggplant and lightly salt so that it can “sweat” while you prep the rest of your ingredients.
Zest lemon and chop together with all of your fresh herbs.
Place herbs, lemon zest and tomatoes in a mixing bowl.
Fire roast red bell pepper over gas flame or in oven.
Let bell pepper cool.
Peel the roasted red pepper (without rinsing) and dice.
Add red pepper to mixing bowl with tomatoes and herbs.
Lightly sauté shallots and eggplant in olive oil until just opaque and then add one clove of fresh garlic diced.
Turn off flame and leave sauté in pan for ten minutes.
Add sauté to mixing bowl with the rest of ingredients.
Season with a couple of slashes of red wine vinegar, the juice of your lemon and a few sprinkles of salt.
Mix and serve. Or, put in jar and refrigerate to take to party!