At the Ballard Farmer’s Market on Sunday, I couldn’t pass up all these gorgeously colourful vegetables! The first thing I thought of was Ratatouille, but I knew I didn’t want to spend all day chopping vegetables and arranging them “just-so” in a pan. So I just tossed everything together and the result was just as delicious, but with only 30 minutes of effort!
The only tricky thing about this recipe is timing the vegetables so they don’t over-cook, become mushy, and lose their beautiful colour. The carrots take the longest to cook, which is why I give them a head start by frying them first. I also fried the eggplant before adding it because it can be rubbery and bitter if undercooked, and can quickly become mushy with all the moisture in it. By sprinkling with salt, the moisture is drawn out, and frying helps the natural sugars to caramelize, which reduces the bitterness.
Although eggplants, tomatoes and peppers are nightshades, they have all been cleared by Monash University as low-FODMAP. Meaning that they do not contain problematic carbohydrates in levels high enough to trigger symptoms of Irritable Bowel Syndrome (IBS). If you are making this for someone with IBS, a reminder to use only the green tops of the leek and green onion as the whites will cause a flare-up.
- 12 oz eggplant
- 1.5 lbs mix of zucchini and summer squash
- 1 lbs tomatoes
- 3 purple purple carrots
- 1 large orange pepper
- 1 large red pepper
- 1 small leek green part only
- 4 bulbs green onions green part only
- 1/2 bunch basil
- 3 stems thyme
- 1 cup chicken bone broth OR vegetable broth garlic and onion free
- 2 tsp salt
- 2 cups dry white wine
Heat 1 tbsp olive oil in a soup pot over medium heat.
Dice eggplant and carrots, sprinkle with salt, and fry in the soup pot.
While the eggplant and carrots cook, dice zucchini, summer squash, tomato, leek and peppers.
Chop the green onion and set aside 1/4 for garnish, putting the rest into the soup pot with the fried eggplant and carrots.
Add the vegetables, broth, herbs and salt and turn heat to low.
Gently heat, without a lid, until simmering; then put the lid on and remove from heat.
Let it rest for at least 4 hours, preferably overnight, to let the flavours deepen.
Before serving, heat again to simmering, remove from heat, add wine, and garnish with remaining green onion.