I’m an admitted cookie-monster, and, despite the wide assortment I’ve had the pleasure to sample over the years, I remain a devout Kitchen Sink supporter. It’s all about creative freedom—a thing I love—throwing in a little of this, a bit of that, not to mention saving me a run to the grocery store mid-craving. Beautiful.
This recipe is a sort of savory cousin to that cookie, its entrée precursor or predecessor, and tends to happen every few weeks, interestingly enough, just before payday in one form or another. I’m clueless about dinner so I open the fridge and do my best to use up what odds and ends remain from previous meals. There are definitely times the vision is better in my head than on the plate, but fortunately more frequently I happen upon something insanely delicious—and ready to eat in less than thirty minutes which, in my book, is always a plus.
We are big fans of ratatouille (both Pixar film and peasant dish), and it feels like requests start rolling in as early as February. As this is a grab what you’ve got and toss it in meal, feel free to elaborate with sweet peppers, salty black olives, fresh green beans or heirloom tomatoes to name a few. It would also be delicious topped with grilled chicken or steak if you’re a meat-eater.
Kitchen Sink Ratatouille
1 Tbs. butter
1 Tbs. avocado or olive oil
2 shallots, chopped
3 cloves garlic, minced
8 oz white or baby bella mushrooms, diced
2 Tbs sun dried tomatoes, in oil
2 Italian eggplants, diced
2 small zucchini, diced
2 tsp fresh or ¾ tsp dried thyme
1 cup cooked quinoa
Kosher salt and freshly ground black pepper
¾ -1 cup part-skim ricotta cheese, for serving
In a heavy-duty casserole heat the butter and oil over medium heat. Add the shallots, garlic, and mushrooms and sauté until fragrant and slightly caramelized, about 5-8 minutes.
Add the sun dried tomatoes along with a bit of the oil to the pot. Stir in the diced eggplant, cooking until soft, another 5-8 minutes.
Add the zucchini and thyme, cooking just until tender but still retains its color. Stir in the cooked quinoa and season to taste with salt and pepper. Serve with a spoonful of ricotta cheese. Serves 4-6.