Rockin' Ratatouille

This Ratatouille sticks close to the original spirit of the stew, though fans of traditional Ratatouille may notice that the ingredients vary slightly. It bears no resemblance to the Ratatouille of Pixar fame, no offense. I've always cooked without a recipe, but I've put some guidelines in here to help those who might finds the old "throw stuff together and see if it comes out good" method a bit too much.


Basics:

1 Large Zucchini, cut into large chunks or sliced in about 1/4" thick slices
1 Large Summer Squash, same as above for prep.
1 Large Can of Diced Tomatoes (I usually get what's on sale)
3 to 5 Cloves of Fresh Garlic, coarsely chopped
1 Tablespoon Dried Thyme
2 Tablespoons Fresh Rosemary
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Olive Oil
1/4 Cup Cabernet Sauvignon
1 Glass of above for Cook
1/2 Cup Heavy Cream (Just go for it.)

Method:

1. Heat olive oil in big, heavy skillet over medium heat. Cast iron works great (my favorite for just about everything.)
2. Saute garlic, zucchini, and summer squash for about five minutes, over medium heat, stirring frequently.
3. Have a sip of wine.
4. Add thyme, rosemary, and ground pepper. Stir and cook an additional two to three minutes.
5. Add tomatoes (with liquid), 1/2 cup wine, continue to cook over medium-low heat for ten to fifteen minutes.
6. Reduce heat to low; add 1/2 cup heavy cream, stir gently to mix.
7. Serve over pasta (I prefer wheels or penne or something small instead of noodles); an alternative is to serve with slices of a hearty bread.
8. Drink wine and enjoy life.

I've added meat to this with good results. The best was when I used leftover pork from a BBQ. I added it in small chunks with the sauce still on. Result: Heaven.