Ratatouille Roast using CSA vegetable share

July 2, 2012

Ratatouille Roast using CSA vegetable share

Courtesy of Rama Ganesan, Tucson CSA

I asked my cousin Jayashree in London what to do with my first share. She came up this ratatouille recipe for the vegetables. Recipe by Jayashree Sundaresan

110 ml sunflower oil (1/2 cup)
2 small onions diced
4 garlic cloves sliced
1 fresh green chili sliced
2 sweet potatoes cut into bigger dice
Half large eggplant diced
2 tomatoes diced
Half of the squash diced
1 tablespoon tomato puree
Salt, pepper
1 teaspoon sugar
Chopped cilantro
200g French green beans (1/2 lb) (if you have some)
1 red pepper (if you have it)

Put 2/3rd of oil in large heavy-based pot and place on med-high heat, add onions sauté for 5 min; then stir in garlic, chili and red pepper, sauté for 5 min; add squash sauté for another 5 min, transfer vegetables to a bowl leaving behind as much oil in the pot as possible.

Add remaining oil, sauté green beans and eggplant for 5 min, return other vegetables to the pot at this point, add sweet potato, tomatoes, sugar and tomato puree and plenty of salt and pepper.

Stir, and then add enough water to half submerge the vegetables, cover and simmer gently for 30 min.

Heat oven to 400 deg.

Pour vegetables from pot into a roasting tin or baking pan in which they make a layer 2-3 cm thick (1/2 to 1 inch) and bake for 30 minutes.  Note: putting in oven intensifies the flavours hundred fold.

At this point the vegetables should be very soft and most of liquid evaporated. Garnish with coriander and serve with steamed rice. Can also be served with pasta/spaghetti.

‘Overcooking’ the vegetable is the whole point here but stick to instructions.

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