Chick Pea Butternut Ratatouille

Browning each of the components of this dish separately is critical to achieving a rich umami nature of this stew.  The cashew and soy also help.  Running two skillets at a time speeds things up, but this may be worth a weekend prep if you have a free Sunday afternoon.  It’s a bit of work, but is well worth the flavor layers it produces.  And the best part is that the dish is truly ten times better reheated the second and third day.

1 small butternut squash, peeled, seeded and cubed

1/2 tsp ground coriander

1 eggplant, cubed

1 sweet yellow onion, peeled and sliced

2 cloves garlic, minced

1 zucchini squash, diced

1 yellow squash, diced

1 15-oz can diced tomatoes, drained and liquid reserved

1 can chick peas, drained

1 Tbsp creamy cashew or peanut butter

1 Tbsp soy sauce

1 Tbsp water/4 tsp crushed red pepper flakes, or to taste

Heat oven to 425F.  Toss butternut squash with the coriander, and a dash of olive oil.  Salt and pepper to taste.  Spread squash out onto a baking sheet in a single layer and put in oven.  Roast for about 20 minutes, until well browned.  Flip squash over about halfway through. Remove squash from oven when browned and softened a bit - do not let the squash get very soft - test with the tip of a knife.

Meanwhile, heat a dash of olive oil in two skillets - one a non-stick skillet and the other any kind of skillet.  Add eggplant to the non-stick skillet and the onions to the other skillet.  Brown the eggplant, stirring fairly often, for about 8-10 minutes. 

After the first 3-5 minutes, turn the onions down to medium-low and continue cooking for about 15 minutes, until they are nicely browned and caramelized.   

Add the garlic to the onions and cook another 2-3 minutes.  This is going to add a ton of flavor to the dish.  Remove the veggies to separate plates.

Finally add a tablespoon olive oil and a tablespoon butter to the non-stick skillet.  Heat until the butter just begins to brown.  Add the green and yellow squash and cook until just browned on the edges, about 5-8 minutes.  When browned, set aside with the onions.

At the same time, heat a dash of olive oil in the second skillet and cook the drained tomatoes over high heat.  Let them sizzle and caramelize a bit for about 5 minutes.  

Add a tablespoon butter or ghee and add the chick peas and reserved tomato liquid.  Cook another 15 minutes over medium heat.

Now add the onion-squash mixture to the chickpeas. 

Whisk together the cashew butter with the soy sauce, red pepper flakes and water and stir into the stew.  Add a dash of water of you need more a bit more liquid for the sauce.  Cook for about 15 minutes.

Now you have a choice.  You can add the eggplant and butternut squash and simmer for 15-20 minutes, then eat.  Or you can refrigerate the recombined dish.  The next day, simmer for 15-20 minutes, stirring gently every so often.  I vote for delayed gratification.

Serve with rice if desired.  Serves 4-6.