Photo from Sonia Lacasse at The Healthy Foodie
Glade Road Growing's vegetable share for the week of August 11 is expected to include tomatoes, red onions, sweet peppers, eggplant and summer squash. As Sally suggested, this is perfect for ratatouille. Two years ago, I posted a recipe here and have another one for you today.
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Serves 6
1. Cook 1 and 1/2 cups of dry chickpeas. In a medium saucepan with a heavy bottom and a tight-fitting lid, cover with 3 cups water, and and bring to a boil. Rinse. Return to pot, add ½ teaspoon sea salt and bring again to a boil again. Cover, reduce heat and simmer for 5 minutes. Let stand over night or for at least one hour. Rinse a second time. Add two cups of water and bring to a boil again and simmer on low heat until soft, about 1 hour.
2. In a medium saucepan with a heavy bottom and a tight-fitting lid, combine 1 1/2 cup quinoa, 3 cups water, and and bring to a boil. Rinse. Return to pot, add ½ teaspoon sea salt and bring again to a boil again. Cover, reduce heat and simmer for 5 minutes. Turn off heat and leave for 20 minutes until water is absorbed.
3. While quinoa is cooking, wash, peel and chop onion. If you are using cherry tomatoes, cut in half. Otherwise chop coarsely to make 2 cups. Cut 1 eggplant (about 1 pound) into 1/2-inch pieces. Cut squash in half lengthwise and cut crosswise into 3/4-inch-thick pieces. Cut peppers in half and remove seeds and stems and slice into 1 inch pieces. Smash and peel 6 cloves of garlic and mince. Rinse basil and remove leaves from stems to make about 1/2 cup.
4. Heat 1 TB extra virgin olive oil in a cast iron skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook for another minutes. Remove to plate. Replenish oil and cook peppers until soft. Remove to plate and repeat for squash and then egg plant.
5. In a 3 quart covered saucepan, add tomatoes, cooked vegetables, 1 teaspoon sea salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes. Stir in the cooked chickpeas and cook just until heated through, about 3 minutes. Remove the vegetables from heat and stir in fresh basil leaves.
6. Uncover the quinoa and fluff with a fork. Divide among six bowls and top with vegetables and, if you like, some shaved Parmesan or Asiago cheese.
