Sunday Suppers: Ratatouille and Apple Snickers Salad

We went to the farmer's market last weekend and they had a bunch of Japanese eggplants, which is something I've never tried.  Having just finished reading A Handmade Home by Molly Wizenberg, I instantly thought of trying ratatouille.  So, ratatouille it was.  The process was a little time consuming, but apparently the reasoning behind cooking the vegetables separately is that the flavors are enhance, so maybe it was worth it?  Since it is the only way I've ever made it, I can't vouch for that, but it seems like a good theory...

We also had Apple Snickers Salad, a family get together favorite.  It is pretty much a dessert that's ok to eat with your meal because it is called a salad.  And, it's delicious.

So, first up...the Ratatouille.  

Ratatouille

adapted from the recipe in A Handmade Home by Molly Wizenberg

Ingredients:

2 small eggplants (or 1 large).  I used Japanese eggplants, but you can use any kind you have.

2 medium zucchinis, sliced into half moons about 1/3" thick

1 medium yellow onion, thinly sliced

2 large tomatoes, roughly chopped

1 red bell pepper, seeded, cored, and chopped

2 garlic cloves, chopped

1 bay leaf

1 tsp. dried thyme

1/4 c. fresh basil, chopped

1/2 tsp. salt

olive oil

Directions:

1.  Slice eggplant into rounds about 1/2" thick.  Brush each side of the rounds with a layer of olive oil and arrange on a rimmed baking sheet.  Roast at 400 degrees for 25-30 minutes.  Remove and cool, then slice into small pieces.  Set aside.

2.  In a large skillet, heat 1/8-1/4 c. olive oil over medium-high heat.  Add zucchini half moons and saute until tender and golden, about 10-12 minutes.  Remove from pan and set aside, but leave any remaining olive oil in the pan (add a bit more if needed).

3.  Next, toss the onion into the pan and saute until translucent (about 5-6 minutes).  Then add the garlic and bell peppers into the pan.  Saute until the peppers soft (about 6 minutes).  

4.  Add the tomatoes, salt, thyme, and bay leaf to the pan.  Reduce heat to low, cover, and cook for 5 minutes.  Return the eggplant and zucchini to the pan and cook until everything is tender (about 15-20 minutes).

5.  Remove from heat and take out the bay leaf and add the basil.  Taste and add additional salt if needed.

We served our ratatouille over rotini noodles and topped it with parmesan cheese.  This isn't necessarily the traditional way, but it was good!  You might also try serving it with crusty bread, or as a side dish.

Apple Snickers Salad

from my Aunt Kathy

Ingredients

2 apples (I like to use a granny smith and a fuji...use whatever, though), chopped

2 Snickers bars, cut in half length wise, then chopped

approx. 1 cup whipped cream*

Mix all together in a bowl and serve.  Refrigerate leftovers in a covered container, but be warned that apples will get mushy if not eaten within about 12 hours...it's still good, but a bit different texture...

*I like to make my own whipped cream--but you can use store bought if you'd like.

Enjoy!