Superb Romanian Ratatouille
splash olive oil
8 garlic cloves, minced
5 or 6 shallots, minced
1-2 medium red peppers, cubed 1/2"
3-4 zucchini or summer squash, cubed 1/2"
1-2 medium eggplants, cubed 1/2"
1 (15 ounce) can unsalted whole peeled tomatoes, drained and tomatoes chopped
handful pine nuts
1. Put some olive oil in the bottom of the largest soup pot you can find. Turn the heat on to medium. When it's hot, drop in the shallots and garlic, cover, and wait for the garlic to begin to brown.
2. Add all veggies and tomatoes. Turn the heat to low, and cover. Cook for 30-40 minutes, depending on the water content of veggies, the thickness you sliced them, etc. All you have to do is stir on occasion.
3. About 10 minutes before it's done (when the veggies still look distinctive, but you can tell a stew-like consistency is on the way), drop in a handful of pine nuts, and recover.
4. Cook until the veggies no longer look like veggie bits, and look more like part of a stew.
If you want it a bit sweeter, add a splash of balsamic vinegar at the end, and if you want it a bit tarter, a squeeze of lemon juice. I usually love it as is. Eat with a big chunk of whole grain bread, and a spoon. Yum.