La Tomatina de Buñol: Spain's Food Fight Festival that Celebrates All Things Tomato

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© Silvia Santucci

Ratatouille

A real taste of summer! Fresh tomatoes combined with delicious seasonal veggies, what more could you ask for? The bright and chunky summer stew is sure to put a spring in your step. 

Ingredients (for 8 people):

• 1 large eggplant (cut into cubes)
• 6 tbsp olive oil
• 2 medium sized zucchini (cut into cubes)
• 1 medium yellow onion (chopped)
• 1 red bell pepper (cut into cubes)
• 5 large cloves garlic (chopped)
• 5 large tomatoes
• 1 tbsp tomato paste
• 2 tsp fresh thyme
• Handful of fresh basil

Instructions:

1. Heat 3 tbsp oil in a large nonstick pan over medium heat. Add the eggplant and season with salt. Cook but stir frequently for 10 min. Transfer to plate and set aside.
2. Add 1 tbsp oil to the pan. Add the zucchini and cook. Stir frequently until tender, for about 3 min. Season with salt and transfer to a plate. Set aside.
3. Add 2 tbsp of oil to the pan and add the onion and bell pepper. Cook for 5 min. remembering to stir frequently. Add the garlic and continue to cook for 3 min. Add the tomatoes, tomato paste, thyme, sugar, and 3/4 tsp salt. 
4. Cook for 10 min., stirring occasionally, until the tomatoes are broken down in their sauce.
5. Add the cooked eggplant to the sauce and bring to a gentle boil. Reduce the heat to low, and simmer, uncovered, for 10 min. until the eggplant is soft.
6. Add the zucchini and cook for 2 min. more. Taste and adjust seasoning if necessary. Sprinkle with torn fresh basil and drizzle with olive oil. 
7. Time to eat!