Ratatouille

This recipe comes from Tom Lockard, CEO of S&Y Asset Management, sponsor of the Ferry Plaza Farmers Market.

1/3 cup olive oil
2 cloves of garlic, peeled and chopped
1 large onion, thinly sliced
2 zucchini, cut into 1/2-inch cubes
1 small eggplant, cut into 1/2-inch cubes
3 tablespoons flour
2 green peppers, cored, seeded and cut in strips
5 ripe tomatoes, peeled and chopped
1 tablespoon capers
Salt and freshly ground black pepper to taste

1. To peel the tomatoes:  Bring a large pot of water to a rolling boil; fill a large bowl with ice water.  Cut a small X into the bottom of each tomato (you just want to pierce the skin-- do not go too deep into the flesh of the tomato); this will make the tomato easier to peel.  Put the tomatoes into the boiling water for a couple of minutes until skin softens a bit. With a slotted spoon, remove the tomatoes from the boiling water to the ice water.  Remove the skin by finding the X you cut into the bottom of the tomato and peeling the skin back by hand or with a small paring knife.

2. Heat oil over medium heat in a large skillet; sauté garlic and onion until transparent.

3. Meanwhile, put the zucchini and eggplant cubes into a bowl and toss with the flour.

4.  Add the zucchini, eggplant, and green peppers to the skillet, cover, and cook slowly for one hour.

5. Add the tomatoes and simmer uncovered until mixture is thick. Add the capers just when mixture begins to thicken; capers should cook with the vegetables for about 15 minutes.

6. Season with salt and pepper. Serve hot or cold.

Serves 5-6

This recipe was demonstrated as part of the Market to Table Programs organized by CUESA, the Center for Urban Education about Sustainable Agriculture. Visit us online at www.cuesa.org.