In the Organic Kitchen: Untraditional Ratatouille

It has been a tough week. Perhaps a tough two weeks. Whom am I kidding? This past month has been awful. I suppose this deserves an explanation. I am supposed to be vacationing with my husband’s family in Belgium right now. However, I have a problem. I am petrified of flying. Not just scared. I mean huddled-in-the-corner-shaking-crying-thinking-I-am-going-to-die-unable-to-breathe kind of scared. And I couldn’t get on the plane. Panic attacks took hold of me and didn’t let go. It was terrible. There is a silver lining, I guess. We pulled ourselves together. I had, in fact, stressed my entire family out. Enough to land both my husband and mother in the emergency room. I said it was awful, right? So we piled into the car and headed out to Cape Cod. A beautiful, beautiful place. This is a picture of Race Point Beach at the very tip of Cape Cod. And it was amazing. One of the most beautiful and peaceful places I have ever been.

Are you asking yourself what this all has to do with ratatouille? I promise you the delicious-ness is forthcoming. While in Cape Cod, we found this amazing little place, Coonamessett Farm. It is a pick your own farm that is quite extensive. I have never seen so many choices of vegetables: leeks, purple peppers, carrots, tomatoes, arugula, eggplant, squash, broccoli, fresh flowers. It made me want to pack my bags and move up there. So we gathered our goodies. And, immediately, I headed back to the kitchen. The first thing I noticed was the crispness of the veggies. I mean, they snapped. The green pepper tasted almost like a snap pea. It was so earthy and fresh. I am not even sure I can describe it. I finally understood what Alice Waters was talking about. These veggies were breathing. That may sound crazy and strange, like I have been drinking too much wine. But there was still dirt clinging to them as I took them out of the bag. They were the freshest veggies I have ever had. They were delightful.

Because I was vacationing, I did not have all of my usual kitchen necessities. I am, however, a dork and never travel without my trusty Le Creuset pot. So a little improvisation was necessary. But this meal still was outstanding. It is the last stand for summer vegetables: tomato, eggplant, pepper, scallion. And it is so simple and elegant. Because there are so few ingredients, the freshness of the veggies is key. The Japanese eggplant that I used really puts the regular eggplant to shame. It has a different flavor entirely and is long and skinny. I always prefer it when I am making an eggplant dish. In the end, this meal was exactly what we needed. It was so hearty — true comfort food. There are few things that make me happier than a bowl full of steaming noodles with a concoction of fresh veggies on top. The thyme and the rosemary add that little bit of savory flavor that lingers as you take a bite. But at the same time it is healthy and chock full of summer delicious-ness.

So before it is too late, cook it up and taste all that summer has to offer. And if you ever have the chance to go to Cape Cod, I promise you will be blown away by the beautiful landscape. Even though I may sound like a member of the Cape’s tourism board, I promise my love is truly wholehearted. I wish I had made it to this beautiful place much sooner. And I hope we will enjoy many more family vacations here. The sand and sun — it is truly a delightful and relaxing place.

Ratatouille

serves 3 people

2 Japanese eggplant, chopped (they are smaller and more flavorful, but a regular smaller eggplant is ok)

2 peppers, chopped (whatever color you wish)

2 cups tomato, chopped

2 scallions, chopped, including green ends

1 small leek, chopped

1/2 teaspoon dried thyme + 1 teaspoon dried thyme

1/2 teaspoon fresh rosemary

salt to taste

1 lb boneless chicken thighs (or similar part of chicken)

pepper to taste

2 tablespoons butter + more for cooking

olive oil

1 lb cooked pasta (linguine works well)

Preheat oven to 400 degrees.

Place chicken pieces in a large pan. Sprinkle a good amount of salt and the 1 teaspoon of thyme over the chicken. Make sure to apply to both sides. Place in oven and cook until chicken is not pink in the middle and the juices run clear. About 10-15 minutes.

Melt a little butter in large heavy pot and add chopped scallion and leek. Saute for a few moments. Add eggplant and a couple turns of olive oil around the pan and continue to saute. Stir often to prevent browning. Once eggplant is soft (this may take 10 minutes or so), add peppers. Continue to saute for another 2 minutes. Add tomato, herbs and salt and pepper. Cover pan and continue to cook on low heat until tomatoes have softened and sauce comes together — about 10 minutes. Add 2 tablespoons of butter to the mixture, off the heat, and stir until incorporated.

I sometimes like to toss the cooked pasta in the pan the chicken cooked in, so it can soak up all those yummy juices!

Serve over pile of cooked pasta and top with a nice parmesean. Enjoy!

For more photos and recipe ideas, check out Corey’s blog, In the Organic Kitchen. Visit often to see her latest organic obsession.