Liberty, Equality and Ratatouille

It is Bastille Day!  With the local farm stands and markets filled with loads of fresh vegetables, missing Paris a bit, and thrilled by the US Women's Soccer team's victory over France, I have decided to celebrate Bastille Day with one of my favorite French summer classics: Ratatouille! 

Last year in Paris, Bill and I watched the French National Day festivities on TV while our daughter and her college friend braved the crowds and downpours to experience it first hand.  We were privileged, however with front row balcony seats, in our apartment, to the amazing fly-over of dozens of military aircraft, old and new.  The fete concluded with jets streaming "bleu, blanc et rouge" colored smoke, as they screamed over our flat in the 5th arrondissment.

With the weather being miserable and the girls returning soaked to the core, I made my version of Ratatouille.  The traditional French dish consists of luscious summer veggies and herbs (in the Provence tradition), stewed together and serve with rice or pasta.  I like to serve mine over grilled, garlic toasts, which soak up the flavorful juices.

This year, I am happy to reprise this meal in my Groton kitchen and serve it to some dear friends who are stopping by to help us remember our time in Paris!  We'll raise a glass of champagne, listen to La Marseillaise and perhaps eat a little cake too...

Ratatouille

Ingredients:
2 tbsp olive oil
2 medium onions, diced
1 large eggplant, unpeeled, diced
2 medium zucchini, sliced (half moon shapes)
1 medium summer squash, sliced (half moon shapes)
1 Cubanelle pepper, seeded and diced
4 large tomatoes, seeded, and diced ( Or you may use a 28 ounce can of fire roasted diced tomatoes, drained, juice reserved)
2 large carrots, peeled and sliced
2 large celery stalks, sliced (I like run a vegetable peeler down the back of celery stalks to remove the strings)
3 cloves of garlic, minced
1 tbsp Herbes de Provence
2 tsp fresh thyme, minced
2 tsp fresh parsley minced
1 tbsp red wine vinegar
1/4 cup dry red wine

Garnish:   grated Grana Padano cheese

Method:

In a large deep sided saute pan, heat the oil until shimmery, then cook the onions and garlic over medium heat, until golden about 4 or 5 minutes.  
Increase the heat to medium-high and add the dried herbs and cook for about 30 seconds, to release the oils in the herbs.
Stir in the vegetables, vinegar and wine, and bring to a simmer.
Reduce the heat to low and cover the pan and simmer for 25-30 minutes, stirring occasionally. 
Add some water or vegetable broth if the melange is too dry...the veggies should have a soupy or stew-like consistency. 
Add the fresh herbs and garnish with cheese.

Serve over grilled French bread, flavored with garlic butter.

Bon appetit!