We're settling into something resembling a routine.  A very loose routine.  It's wonderful.  I'm enjoying it all.  It's great sweating each and every toxin out of my body (that probably some urban myth b.s. but it sounds like a great idea), wandering to the farmer's market, sleeping until 8 a.m. and staying up late.
The heat this summer, although wonderful - don't get me wrong, has kept me out of the kitchen a little more than I was expecting.


I have these wonderful fresh veggies to cook with but all I really want to eat are these gorgeous heirloom tomatoes with some homemade mayo.  Who would want to eat anything else?  What else even matters. However when you get something that looks as beautiful as this...


Well, you just have to cook it.
I could have stuffed it.  Lots of recipes out there for that.  Thought about it... ugh, too much work and it didn't look like it could feed us - ie. no leftovers.   Essential anytime of year but especially in the summer when it's hot.  I decided on a beautiful ratatouille.  Yes.  Ratatouille.  Rustic.  Simple.  So comforting.  Highlighting the summer veggies beautifully.  Problem.  Tomatoes.  I don't have any home canned tomatoes left.  I'm empty.  Broke.  Flat out.  They won't be ready to can for another month.  So what's a girl to do?
I cave in and off I go to buy canned tomatoes.  They're organic and everything else that's supposed to make me feel ok about buying that stuff.  So problem solved.  Wait... Next problem... I bought the wrong kind of tomatoes.  These are crushed tomatoes not diced.  Ahhhhh!  And I go off on my inner tirade:  This project is so doomed.  Why am I rushing through these things all the time.  Why can't I just have canned more damn tomatoes last year... etc.


I collect myself and decide to continue with an altered plan.  Stew.  Not ratatouille but stew.  It's not the same.  But as it turns out, it's actually just as good.


Ratatouille inspired Eggplant and PattyPan Stew adapted from 'The Silver Palate Cookbook'
serves 6

1 medium/lg eggplant in 1 - 1 1/2 inch chunks (I did not peel mine)
3 - 4 cups sliced pattypan (about 1/4 inch thick or so)
1/2 cup onion, diced
4 - 5 tbsp olive oil or grease of choice (I use lard when I can get it) - you might need a little more depending on the eggplant.
500 ml can crushed or diced tomatoes
4 cups sausage meat, cooked and diced or thinly sliced (I used honey garlic for this one)
2 veggie bouillion cubes
1/2 cup diced fresh herbs with a strong presence of basil
2 tsp salt
2 tbsp honey
pepper or pepper sauce to taste

Heat a large heavy bottomed sauce pan over medium heat.
Add in the oil or grease.
Throw in the eggplant, pattypan and onion.  Cook together for about 10 - 12 minutes adding a little more oil/grease if necessary and cook together (stirring regularly) for another 10 minutes or so - turn the heat down a little if it's just too hot.
Throw in the rest of the ingredients adding just a little water if it looks too thick.
Cook together over low heat for another 40 minutes or so - the eggplant and the patty pan should be almost disintegrating.
Check the tastes and adjust if necessary.

NOTE:  You could also throw everything into a slow cooker once the onion, eggplant and pattypan have been browned.  Leave in the slow cooker on low for the day.