the token "between-seasons dinner" post: Ratatouille Edition

It’s time for the quintessential *finger in dimple*, “Gee, golly the seasons are changing again!” food blog post. In State College, we are bordering g the edge of winter and spring- this transition is somewhat imperceptible thanks to the PA’s Merciful Winter 2011-12. Before we know it, we will have farmers markets again, along with real tomatoes! In the meantime, I have been craving something light, but warm, so you can still wrap your hands around a mug of something steamy, in case you forgot your new “mittens.”

At school, for the last month, I have been assembling my committee. I wish this was as easy as “News Team, Assemble!” but it takes a lot of thought and communication. Asking someone to be on your committee is a bit like asking someone to prom, if the prom will last four intense, challenging years, with the expectation of a nervous breakdown or two (sounds  like a Gossip Girl Prom!). It looks like things are starting to come together (fingers crossed!), and I feel really lucky to be working with the incredible faculty at Penn State.

Thanks to my habit of freezing meals, I have been able to cook for myself for most of this process, even though I have been short on time. Unfortunately, this means I wasn’t able to use all my vegetables before going on vacation. Right before leaving for Spring Break in Houston, Texas (that’s right, Mexican food post to come!), I needed use a huge eggplant, two bell peppers, mushrooms, kale, some carrots, and onion. The answer: Ratatouille! I served this with whole wheat pasta, but I would have liked it just on its own, or with some crusty multi-grain bread. We didn’t have tomato paste, so I thickened this up with some ground flax seed… I think this is what made the dish. The consistency was perfect. Bon Appétit! 

Ratatouille

1 eggplant, cut into small cubes, sprinkled with salt*

2 bell peppers, cut into the same size

3 carrots, cut into the same size

1 can of good** chopped tomatoes

Half a head of kale, sliced lengthwise and cut into ribbons

10 cremini mushrooms,*** cut into halves or quarters, as uniform as you can make them

2 tbsp ground flax seeds

1 c vegetable broth

1 Tbsp Herbes de Provence

2 tsp red pepper flake

Olive oil

Salt 

Brown mushrooms, push to the side of the pot. Add the rest of the vegetables, and sauté with the herbs, garlic, red pepper flake, and salt for about a minute. Add the vegetable broth, canned tomatoes, and flax seed. Let simmer for about 40 minutes, stirring occasionally, until the vegetables look soft and ratatouille-y.

* I have heard that it is rare to find a bitter eggplant these days. I usually salt the eggplant, mostly because I like to see it sweat!

** I always shudder when Ina Garten says use “good” olive oil, vinegar, etc. But with tomatoes, you don’t want to skimp. If you can’t find “good” tomatoes (San Marzano, or Muir Glen fire roasted) don’t use them at all.

*** Some have argued that cremini mushrooms have more flavor. I have no scientific studies to support this, but I think it is true. But the most important thing to remember is how you cook them!