Late summer’s rich flavors

The constants in my produce pantry during the month of September (and as far into October as I can manage) are zucchini, bell peppers, eggplant and tomatoes. Almost every evening meal involves one or all of these vegetables. And while I really do revel in the gifts of each season, there is something about these end-of-summer vegetables that I find particularly appealing. They bear the brunt of summer’s heat…and instead of wilting (which is what I tend to do in the heat), they thrive—and give us some of the most richly flavored vegetable dishes of the year: ratatouille, gratins and tians, pizza toppings, pasta sauces…and more.

It is true that I associate these vegetables with one of my favorite places in the world: the South of France (home of most of the aforementioned dishes), but I’m not quite sure if it was my love for that region that precipitated my love for these vegetables, or vice versa. I tried to tease this out as I thought about this month’s newsletter…but to no avail. Suffice it to say, they are the subject of this newsletter: one recipe is firmly planted in that favorite region, one takes its inspiration from a classic from nearby Italy…and finally, in a total departure for me, one of the dishes I am sharing this month is based on a classic dish from Japan.

An old favorite

But before I jump in, I wanted to direct you to a pasta recipe featuring eggplant, tomatoes and peppers that I posted years ago on my blog. It is from the south of France…and it is a favorite. I first made it during the summer the year I returned from cooking school. While trying to figure out my first steps in my new career, I spent the summer evenings looking through cookbooks. I was particularly drawn to Bistro Cooking by Patricia Wells. Her descriptions of the bistros of France…and the foods served in them…reminded me so much of my food experiences in London and in cooking school. Just reading it made me happy. This pasta is from that book.

Recently at the end of a rather long, frustrating, and unsatisfying day of work (capping off a week to match), I decided to make this pasta. I chose to make it for no other reason than I had all the ingredients and I knew I could make it without any effort or thought (perfect for my mood). But then… as it simmered away, I lifted the lid to check on it, and its rich familiar aroma filled the air. My spirits were immediately lifted. And when I sat down to eat, it tasted so very good….making everything seem a bit better. I like to think that—as corny as it sounds—this dish was just what I needed to remind me of a time when my career was new and exciting…and I was newly in love with the food of France.

I know this pasta won’t do all of that for you (I’m sure you have your own list of recipes that make your heart feel a bit more full). But I hope you will give it a try all the same. It is truly delicious…and perfect for this time of year.

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