The Eat Local Challenge: Day 17

With the bounty of the harvest kicking in...fresh tomatoes, ripe off the vine, eggplant and zucchini begging to be picked and used...I couldn't wait to cook up a batch of Ratatouille!

Sebha del Hdaree

Ratatouille with Dates from Cooking at the Kasbah by Kitty Morse

4 Tbsp olive oil

1 onion, chopped

1 red bell pepper, seeded, de-ribbed and diced

3 tomatoes, coarsely chopped

1 fresh rosemary sprig

1 bay leaf

4 garlic cloves, minced

1 eggplant, peeled and cubed

2 zucchini, cubed

1/2 cup dates, pitted and chopped

2 tsp sweet Hungarian paprika

Salt and freshly ground pepper to taste

2 Tbsp slivered almonds, toasted

Preheat the oven to 375F. In a medium enameled casserole over medium-high heat, heat 2 Tbsp of the olive oil and saute the onion and pepper until tender, 3-4 minutes. Add the tomatoes, rosemary, bay leaf, and garlic. Set aside.

Meanwhile, in a medium skillet over medium heat, heat the remaining 2 Tbsp olive oil and cook the eggplant and zucchini until the zucchini are golden, 3-4 minutes. Drain on paper towels. Add the eggplant, zucchini, dates and paprika to the mixture in the casserole. Stir to blend.

Cover tightly and bake until the vegetables are tender, 25-30 minutes. Remove from the oven and discard the rosemary and the bay leaf. Season with salt and pepper. Garnish with toasted almonds. Serve hot or at room temperature.