SUMMER

Henri’s Ratatouille with Shaved Parmesan

Although traditionally served as a side dish, ratatouille also makes a fantastic pasta sauce, sandwich condiment or pizza topping.

Serves 8

¼ cup olive oil

1 large eggplant, chopped into ¾-inch dice

Salt and black pepper

2 medium zucchini, chopped into ½-inch dice

2 teaspoons fresh thyme leaves, chopped

1 small onion, chopped

2 large tomatoes, chopped, juices saved

2 tablespoons prepared pesto, plus more if desired

2 teaspoons red-wine vinegar

¾ cup Parmesan shavings

1. Warm oil in a large heavy skillet over medium-low heat. Add eggplant; season with salt and pepper. Cook 10 minutes, until soft, stirring often to prevent sticking. Add zucchini and thyme; cook 10 minutes, stirring to coat zucchini with oil from eggplant. Add onions; cook 4 minutes, stirring. Add tomatoes; cook 8 minutes, until tomatoes break down and release their liquid. Mixture will become slightly saucy.

2. Remove from heat; stir in pesto and vinegar. Serve warm or at room temperature. Sprinkle with cheese before serving.

TIP: For a striking visual accent, use a vegetable peeler to make the Parmesan shavings.