Harvest Ratatouille

   Ingredients
½ cup Jordan Extra Virgin Olive Oil
1 onion, diced
2 tsp tomato paste
1 garlic clove, minced
2 black garlic cloves, crushed
1 medium eggplant, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
3 sprigs fresh thyme
3 sprigs fresh marjoram
1½ cups Heirloom tomatoes, peeled, seeded and diced
½ tsp coriander, toasted and crushed
½ tsp fennel seeds
½ tsp fennel pollen
1 small yellow zucchini, diced
1 small green zucchini, diced
20 basil leaves, chiffonade
Salt and pepper to taste

    Heat two tablespoons of olive oil in a heavy bottomed sauce pot or rondeaux. Sauté the onion with the tomato paste over medium heat for one minute. While occasionally stirring, add the garlic and sauté for four to five minutes or until completely translucent. Increase the heat to medium-high, add three tablespoons of olive oil, and after one minute, the diced eggplant. Continue to cook while occasionally stirring, approximately five minutes. Add the bell peppers, thyme and marjoram and cool until the eggplant is cooked through (two to three minutes). Fold in the tomatoes, coriander, fennel seed and fennel pollen. Cook for another six minutes.

    Remove pot from the heat and allow the ratatouille base to rest and for the flavors to marry and deepen. The ratatouille base will continue to improve over the next twenty-four hours. It is best to prepare one day prior to service.

    Just prior to serving, re-warm the base in a non-reactive pan. In a separate sauté pan, heat the remaining two tablespoons of olive oil to a simmer over medium-high heat. Add the zucchini and sauté until just cooked through to retain color and bite. Season the squash with salt and pepper and fold into the warm base. To finish, stir in the sliced fresh basil, adjust the seasoning with salt and pepper once more and serve either hot or at room temperature.

    For a complete meal, serve over rice, top with roasted lamb and garnish with truffles.