Back from a truly dream vacation, where I didn’t prepare a meal for 10 days. That’s right. 10 DAYS. Thank you, in-laws, restaurants and room-service. But it is nice to be back to the simple, low-salt tastes of home, especially in August, when everything fresh is good.
A favorite summer recipe of ours is RATATOUILLE, using the garlic, onion, eggplant, zucchini and green pepper from our CSA farm box. ZI FAMILY SPAT ALERT: It would have included fresh tomatoes, too, but Papa Zi tossed them out after I refrigerated them. He says they were spoiled, and that probably was mostly true. But being that he has violent feelings against refrigerating tomatoes, I can’t help but be a wee bit skeptical.
This is based on the recipe in the second edition of the “Low-Fat, Low-Cholesterol Cookbook” by the American Heart Association (Clarkson Potter/Publishers, 1997).
Sauté chopped red onion and minced elephant garlic clove in olive oil. Add: about 1 T of fresh oregano, and 1 tsp. each of dried basil and dried rosemary; 1 cup of canned crushed tomatoes; sliced pepper; and sliced zucchini and eggplant that had been salted and drained for about 30 minutes. Grind black pepper over the pot. Simmer covered until vegetables are soft. Serve with pasta or polenta, and grated Pecorino Romano.