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Spicy Harissa Ratatouille (adapted from Home Made Summer)
Serves at least 4
1-1/2 medium yellow onions, sliced
2 garlic cloves, minced
1 bell pepper, coarsely chopped
1 medium zucchini or summer squash, diced
1 medium eggplant, diced
4 large-ish tomatoes, coarsely chopped
2 large sprigs fresh thyme
1 to 3 tsp dry harissa spice mix or harissa paste, depending on how spicy you like your food
1. Heat a big glug of oil over medium heat in the largest skillet you have (or a large soup pot). Add the onions, and cook them, stirring often, while you chop all the rest of the veggies (10 minutes or so).
2. Add the garlic and saute for another minute. Then add the pepper, zucchini, eggplant, tomatoes, thyme sprigs, harissa, and a generous pinch of salt. Stir very carefully - it may look like you have far too much for your skillet, but it will cook down eventually!
3. Let the ratatouille bubble over medium-low heat for about half an hour, stirring occasionally, until the vegetables are nice and tender. Remove the thyme sprigs. Taste and adjust for seasoning. Serve with crusty fresh bread or creamy polenta.