In the summer when the zucchini is “going gangbusters” I like to make a big batch of ratatouille and eat it hot or cold for days. Tomatoes and preserved lemon are fantastic together – the lemon really perks things up. You can make your own preserved lemons, which are easy to make, but they take about 3 weeks to cure. Or find them at specialty food stores.
Helen
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 1 teaspoon kosher salt
- 1 medium eggplant, diced
- 3 medium zucchini, diced
- 3-4 large tomatoes, or 2 (14-oz) cans diced tomatoes
- 1/2 preserved lemon, finely chopped
- 1 bay leaf
- 3 tablespoons capers
In a large shallow pan over medium-low heat, sauté onion in olive oil until translucent. Add diced eggplant and zucchini and sauté for 5 minutes. Pour tomatoes over the top, add lemon and bay leaf, and cover. Cook undisturbed for 15 minutes.
Uncover, gently stir in the capers, being careful not to break up the veggies too much. Cook on medium-low for another 15 minutes, until the liquid has reduced some and the vegetables are very tender.
Spencer Family Cookbook 