Ratatouille (Provided photo — Yvona Fast)

The summer Olympics are coming to an end, but French food is with us to stay. One of my favorite summer dishes is Ratatouille.

This time of year, an array of zucchini and summer squashes, several types of eggplant, various kinds of beans and lots of tomatoes are available fresh. These are the key ingredients of Ratatouille, the delicious blend of veggies from France’s southern Provence region, where they grow in abundance. Fresh vegetables are packed with flavor and healthy antioxidants, so fill up! Add herbs and olive oil and ratatouille is a relatively low-calorie, healthy treat.

In our cool North Country climate, eggplant — a subtropical vegetable that needs hot, sunny weather, moderately fertile soil and ample water — needs a little extra pampering. Tomatoes are a true summer treat, although fast-ripening varieties are key to a good crop in our short growing season. On the other hand, zucchini and other summer squash grow abundantly, yielding lots of summer fruit.

Eggplant is almost 95% water, so it is low in calories (about 16 per half-cup serving). Cooking and seasoning tame its bitterness. It contains vitamin C and iron, smaller amounts of vitamins A and B complex, as well as the minerals phosphorus, potassium and calcium. Phytonutrients in eggplant include antioxidants like monoterpene, flavonoids such as nasunin and phenolic compounds like caffeic and chlorogenic acid. These possess anti-cancer, antimicrobial, anti-LDL (bad cholesterol), antiviral and anti-aging properties. Along with other terpene phytonutrients, nasunin from eggplant juice has been shown to protect cell membranes from damage and has helped lower cholesterol in animal studies.

Tomatoes are high in vitamin C and the antioxidant lycopene, which is known to reduce the risk of macular degeneration, cardiovascular disease and certain cancers. Low in calories (35 in a medium tomato), they also provide fiber, vitamins A and B, potassium, iron and phosphorus.

Eggplant is of Asian origin, but tomatoes, peppers and squash are all New World foods that were not known in Europe until the 17th century. So the first mention of this dish came in 1778 and the first printed recipe appeared in “La Cuisine a Nice” in 1930. Ratatouille gained in popularity through the 20th century and now is common on restaurant menus throughout Europe.

This traditional Provencal dish is made with the season’s abundance of tomatoes, eggplant and summer squash, along with onions, garlic, peppers and herbs. It is usually seasoned with Herbes de Provence, a mix of basil, thyme, savory and fennel, but other herbs can be used, too. Other veggies can be added — experiment with green and wax beans, chard stems, celery, carrots, mushrooms, olives — but are not necessary or traditional. Eggplant, zucchini, and tomatoes are all plentiful at farmers markets, so now is the perfect time to make this light Mediterranean dish.

Ratatouille is a simple dish to prepare. It is similar to Spanish pisto manchego and Italian caponata (which also combines eggplant, onions, peppers and garlic in a tomato sauce). The name comes from the French touiller, to stir, because everything is combined in a stew.

By cooking everything together in one pot, ratatouille can be prepared fairly quickly. Prep work is key; slice and chop all the vegetables before you begin. It can be cooked on the stove, in a crockpot or in the oven. You can easily make a large batch, so it is great for a large family gathering or potluck. You can or freeze leftovers for later use.

Some feel that roasting or grilling all the vegetables separately before combining adds a depth of flavor. Julia Child layered the ingredients, sauteing the eggplant and zucchini separately in olive oil and making a sauce from the tomatoes, onions, garlic and sweet bell peppers. These ingredients are then layered in a casserole and baked in the oven.

Salting eggplant before cooking it reduces the bitterness and removes some of the water. Chop eggplant, place in colander, salt generously; mix with your hands to coat. Let sit 20 minutes or longer, then rinse thoroughly. Proceed with the recipe directions.

The beauty of ratatouille is there are so many ways to make and serve it! It can be a thick stew or thinned into a soup. It can be served warm, or cold as a salad. Add meat or beans, and it becomes a one-pan easy skillet. It makes an excellent vegetarian sauce for pasta, with a great depth of flavor. It can be stirred into pasta salad. Try it baked as a casserole. Turn it into a tart shell and top with olives and cheese. Put it in a crust and top with a custard of eggs, milk and cheese for a quiche. Use it as a pizza topping, to spread on bruschetta, or even as a filling for savory crepes or an omelet.

Summer is time for light, refreshing fare. Here are some delicious ways to add this French Provencal specialty to your menu.

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Easy Stovetop Ratatouille Stew

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This versatile summer staple can be a warm stew — cooked on the stove or in a slow cooker — a baked casserole, a cool salad or even a pizza topping! Eat as a side or add beans or chicken for a main course. Serve with French baguette or serve over pasta. The possibilities are endless … this recipe is for an easy stovetop version. For ease of preparation, cut up all the ingredients ahead of time. Leftovers freeze well or can be served later as a cool salad.

For ease of preparation, cut up all the ingredients ahead of time.

Ingredients:

2 medium eggplants (about 2 pounds)

1 teaspoon salt

4 onions (about 2 cups, diced)

2-4 Tablespoons olive oil

1 sweet bell pepper

3 cloves garlic

2 medium zucchini (one yellow and one green for a nice color combination)

2-3 large tomatoes

1/4 teaspoon pepper

1 teaspoon basil

1 teaspoon thyme

1/2 teaspoon savory

1/2 teaspoon fennel

1/4 cup red wine or broth (or more, as needed)

Directions:

Cut eggplants into cubes. Toss with a tablespoon of salt and place in a colander over the sink. Allow to sit a minimum of 20 minutes while you chop up the other veggies.

Heat oil in skillet. Add diced onion. Sprinkle with salt Cook 5 minutes, over low heat. Stir in diced bell pepper and continue to cook, stirring occasionally.

Rinse the eggplant and add. Cook on low about 10 minutes, stirring occasionally.

Mince the garlic and add. Chop the zucchini and tomatoes, and add. Add herbs. Cook 15 minutes longer, until vegetables are soft. Add a little red wine or broth if it begins to stick.

Serve as a side.

For a vegetarian main course, stir in 1 1/2 cups cooked beans or lentils (garbanzo or navy beans both go well) and 1 cup grated cheese, and serve over pasta.

This makes a lot — serves 4-6.

I have also added other summer vegetables, like fresh green beans or Swiss chard stems. Experiment.

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Ratatouille Salad

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Got leftovers? Add them to a salad along with some pasta and fresh greens. Makes a nice lunch or simple supper.

Ingredients:

1 teaspoon olive oil

1 garlic clove, crushed

1/2 teaspoon salt

1 teaspoon chopped basil (fresh if possible)

1 Tablespoon balsamic vinegar

1 small head lettuce

1 bunch scallions, washed and sliced

1 cup ditalini or orzo pasta, cooked according to package directions

Leftover ratatouille

Crumbled Feta or grated Parmesan, optional

Directions:

Combine first five ingredients in salad bowl. Add shredded lettuce, sliced scallions, and cooked pasta; toss to combine.

Place salad in individual bowls. Top each serving with a dollop of chilled ratatouille and a sprinkle of cheese.

Serve with French baguette or sourdough bread.

Serves 2-4 depending on serving size.

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Baked Ratatouille Casserole

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Ingredients:

2 medium eggplants (about 2 pounds)

2 medium zucchini

5 onions

1 sweet bell pepper

3 cloves garlic

1/4 cup olive oil

1 teaspoon salt

2-3 large tomatoes

1/4 teaspoon pepper

1 teaspoon basil

1 teaspoon thyme

1/2 teaspoon savory

1/2 teaspoon tarragon

1 cup shredded cheese

Directions:

Preheat oven to 400.

Cube eggplant. Sprinkle with salt and mix. After 30 minutes, rinse well.

In bowl, combine eggplant with oil. Stir to coat. Spread on a baking sheet and roast about 20 minutes. Cube zucchini, sprinkle with salt and pepper, coat with olive oil and stir in to the roasting eggplant. Continue roasting 10 minutes longer.

While vegetables are oven-roasting, in saucepan, cook onions in remaining oil over low heat 10-15 minutes. Stir in diced bell pepper and garlic and cook 5 minutes longer. Add herbs, tomatoes and a little salt, and cook 15 more minutes.

Place eggplant and zucchini in casserole dish. Pour tomato mixture over all. Top with grated cheese and bake 15 minutes or until bubbly.

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Summer Ratatouille

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Ingredients:

2 medium eggplants (about 2 pounds)

1 teaspoon salt

5 onions

1/4 cup olive oil

3 cloves garlic

2 medium zucchini

2-3 large tomatoes (or 1 or 2 cans, diced)

1/4 teaspoon pepper

1/4 teaspoon turmeric

1 teaspoon basil

1 teaspoon thyme

1/2 teaspoon savory

1/2 teaspoon tarragon

Directions:

Cut eggplants into 1-inch cubes. Toss with a tablespoon of salt and place in a colander over the sink.

Heat oil in skillet. Peel and dice the onion, and add. Sprinkle with a half-teaspoon of salt. Cook 5 minutes. Rinse the eggplant and add. Cook on low about 20 minutes, stirring occasionally.

Mince the garlic and add. Chop the zucchini and tomatoes, and add. Add herbs. Cook 15 minutes longer, until vegetables are soft.

Serve as a side.

For a main course, serve with herbed chicken.

For a vegetarian main course, stir in 2 cups cooked garbanzo beans, and serve over pasta or with French baguette.

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Summer Pasta Ratatouille

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For ease of preparation, cut up all the ingredients ahead of time.

Ingredients:

1 lb. eggplants

1 Tablespoon salt

1/4 pound pasta

1 or 2 onions

2 Tablespoons olive oil

2 cloves garlic (or several garlic scapes)

1 or 2 medium zucchini

2 large tomatoes

1/4 teaspoon pepper

1/2 cup fresh basil

1 Tablespoon fresh thyme

2 cups cooked garbanzo or navy beans

1 cup grated sharp cheese, optional

Directions:

Cut eggplants into cubes. Toss with a tablespoon of salt and place in a colander over the sink.

Put a pot of water with 1 teaspoon salt on to boil. When water boils, add pasta and cook according to package directions. Drain and set aside

While pasta cooks, heat oil in skillet. Peel and dice the onion, and add. Cook 5 minutes. Rinse the eggplant and add. Cook on low about 30 minutes, stirring occasionally.

Peel and mince the garlic and add. Chop the zucchini and tomatoes, and add. Add herbs. Cook 15 minutes longer, until vegetables are soft.

For a vegetarian main course, stir in beans and pasta. Serve in bowls, topped with grated cheese.

Serves 2-4.

Summer pasta dishes are light and refreshing, full of fresh flavor. High quality freshly-harvested regional produce and fresh cheeses make all the difference.

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Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market,” Yvona Fast lives in Lake Clear and has two passions: Writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on X: @yvonawrites.