Nourishments—

Using Summer’s Late Vegetables

By Nancy Crevier

Eggplant, tomatoes and peppers – where would the New England garden be without them?

Reveling in the last few hot days of summer, their colorful fruits hang like jewels from the lush, green plants they grow on. Just 300 years ago, though, these staple crops were spurned and feared by most Americans.

Despite their popularity with the people of the Mediterranean, tomatoes and peppers were thought to be poisonous and were grown here solely for their ornamental beauty. The eggplant, a botanical cousin of the tomato and pepper, carried the nickname “Mad Apple” or “Apple of Sodom” and was thought to cause insanity if eaten. So, if you’re “crazy” about eggplant, now you know why.

Ironically, modern science has proven the tomato to be not only non-poisonous, but quite the health tonic. Whether red, orange, yellow or purple, all varieties are rich in lycopene and beta-carotene, antioxidants believed to offer protection from several types of cancer. Along with the once reviled sweet pepper, the tomato is now known to be an excellent source of vitamins C and A.

On the other hand, the indigenous zucchini squash was merely ignored for hundreds of years, making its way from Central America to Europe via Spanish explorers, lolling around in the Old World and finally traveling back to its native land. Once this mild, green squash made a reappearance, its popularity soared.

The sprawling vines and yellow blossoms of this easy to grow vegetable are a familiar sight in nearly every backyard garden. Like the tomato, eggplant and pepper, zucchini is a prolific producer all the way to the end of summer. (And like its backyard buddies, it is also really a fruit.)

Eggplant, tomatoes, peppers and zucchini star in many recipes from all over the world: China, Italy, Greece, Spain and Africa are just a few of the countries that have featured them for several hundreds of years. They are curried, roasted, grilled and marinated; stewed, sautéed, pickled and preserved: and eaten enthusiastically by millions of people all over the world – especially so by Americans, who once dreaded them!

What better way to celebrate this colorful combo and the change of seasons than with a hearty Ratatouille stew from France? Eat it topped with grated Parmesan cheese, toss it with fettuccine, ladle it over rice, or roll it in a crepe. Whichever way you choose, it’s a sure-fire winner! Bon Appetit!

Ratatouille

2 medium eggplant

1 medium onion (about 1¼ cup diced)

2 large cloves garlic, minced

2 medium green bell peppers, cut into 1 inch chunks

2 medium zucchini, cut into 1 inch chunks

4 large, ripe tomatoes, seeded and cut into 1 inch chunks

1 cup canned, crushed tomatoes

2 tsp dried oregano or 2 Tbs fresh oregano, minced

2 tsp dried basil or 2 Tbs fresh basil, minced

2 Tbs fresh parsley, minced

Salt and pepper

3 Tbs extra virgin olive oil

½ cup dry red wine

Peel eggplant and cut into 1-inch chunks. Salt and place in a colander to drain for ½ hour. Rinse salt off and drain.

Heat olive oil in 8-quart pan and sauté onions and garlic until onion just begins to turn translucent, stirring frequently. Add eggplant and continue cooking slowly till it begins to tenderize. Add pepper, fresh tomatoes and zucchini and stir. Cook over medium low heat, covered, for about 20 minutes. Stir often.

Stir in wine and cook five minutes. Add crushed tomatoes, oregano and basil. Continue cooking over low heat until all vegetables are tender. Add salt and pepper. The stew should be juicy, but not watery. Adjust seasonings to taste and enjoy.

Ratatouille can be made two or three days ahead and refrigerated. It can also be frozen in freezer-proof containers for several weeks. It may be necessary to re-adjust the seasonings after thawing.

Nancy Crevier is a wife and mother who lives in Newtown and thinks constantly about what her family is consuming. She has been writing food columns and newsletters for a number of years.