Thursday, August 26, 2010

Summer Ratatouille, with Harissa

[..... is really hard to spell.]

I guess oven dishes are not ideal for summer, but the result was light and fresh, with that sweet-savory vibe I can't get enough of. Woulda been great with a glass of chilled white wine.

Chop up the following into bite-sized chunks and put them in a small casserole dish:

Half a large eggplant / 1 small eggplant, peeled
1 small zucchini
2 large tomatoes
2 large peaches

Top with a can of harissa, bake for 25 mins at 400, serve over fusilli.

I realize it's not likely that any of us has home-canned harissa hanging around the shelves at a given moment, but harissa recipes and commercial pastes (or spice blends) are pretty easy to find. The rich tomato-and-chile flavor was amazing on all these veggies, and especially with the peaches.

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