Mirliton Ratatouille

Here in Louisiana, these dimpled green squash grow like weeds clinging to fences around the state. They ripen just in time for the holidays, when they are stuffed, pickled, and julienned with abandon for delicious locavore eating. This Mirliton Ratatouille is the perfect side for Thanksgiving or Christmas.

Mirliton Ratatouille

2015-11-10 04:43:43

Serves 8

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Ingredients

1. ¼ cup olive oil
2. 4 cups chopped onion
3. 8 cups 1/2-inch diced eggplant, skin on
4. 2 cloves garlic, minced
5. 2 mirlitons, halved, seeded, and chopped, divided (about 11/2 cups)
6. 1½ cups chopped zucchini
7. 1½ cups chopped yellow squash
8. 2 cups chopped red bell pepper
9. 1 cup chopped green bell pepper
10. 3 cups chopped tomato, juices reserved
11. 1 tablespoon fresh thyme leaves
12. ¼ cup chopped fresh basil
13. ¼ cup chopped fresh parsley
14. Zest of 1 lemon
15. 2 tablespoons white wine vinegar
16. 2 teaspoons kosher salt
17. 1 teaspoon ground black pepper

Instructions

1. In a large Dutch oven, heat oil over medium high. Add onion, and cook, stirring frequently, until it begins to caramelize, about 10 minutes. Add eggplant and garlic, and cook, stirring frequently, for 5 minutes. Add mirliton, zucchini, squash, and bell peppers, and cook stirring frequently, until soft, about 10 minutes. Add tomato, thyme, basil, and parsley, and cook, stirring occasionally, 5 minutes more. Stir in lemon zest, vinegar, salt, and pepper. Serve hot or at room temperature.

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