10 each medium eggplants, firm and fresh, cut into 1/2” dice
8 red bell peppers, washed and cut into 1/4” dice
8 yellow bell peppers, washed and cut into 1/4” dice
8 yellow onions, diced 1/2” thick
8 medium green zucchini
8 medium yellow squash
1-1/2 cups chopped fresh basil
1/2 cup chopped fresh thyme
1/4 cup chopped rosemary
1 cup roasted garlic purée
4 cups canned tomato purée
1 Bottle of Ferrari Carano Siena
4 cups olive oil
1/3 cup Kosher or sea salt (or to taste)
Wash eggplants well. Trim off stems and bottom and cut into 1/2” dice. Place in a non-reactive bowl and sprinkle with kosher salt. Toss well and set aside for 30 minutes.
Heat some of the oil in the large dutch oven and sauté over medium heat. Add the mixed vegetables, a small amount at a time and sauté. Then take eggplant and place into a towel and squeeze out excess water and bitterness. Repeat cooking process with eggplant.
Add vegetables back to pan and add roasted garlic, tomato purée, herbs and cook for 5 to 10 minutes more until vegetables are left with little texture.
Stain vegetables and save liquid from ratatouille for a vinaigrette. Let cool on sheet pans with parchment and place into plastic containers.
Boil 3 Pounds of your favorite Ziti or Penne to al dente.
Grill 3 pounds of Chicken breasts, when done chop into cubes one inch square.
Combine all and serve with Parmesan cheese.
The fresh vegetables and wine can be found at
Main Street Produce
100 North Main Street
Littleton, North Carolina 27850
Lake Gaston’s Wine and Beer Shop