Mitchell Altholz, Executive Chef, Highlawn Pavilion and The Manor, West Orange
Black garlic is all natural. It’s aged for a month in a special fermentation process under high heat, where it develops its darker color, softer texture and sweeter taste. Amazing what a month can do. All of the produce in this recipe is from our own farm.

Ratatouille

4 large tomatoes
8 large garlic cloves, thinly sliced
1 cup chopped fresh flat-leaf parsley
20 fresh basil leaves, torn in half
1 cup plus 2 tablespoons extra-virgin olive oil
2 pounds eggplant, cut into 1/2-inch cubes
(do not use center where the seeds are)
2 1/4 teaspoons salt
2 large onions, diced
3 assorted bell peppers (green, red, and/or yellow),
cut into 1/2-inch pieces
4 medium zucchini, quartered lengthwise
and cut crosswise into 1/2-inch-thick pieces
3 medium yellow squash, quartered lengthwise
and cut crosswise into 1/2-inch-thick pieces
1/2 teaspoon black pepper

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water for 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Remove the seeds from the tomatoes and transfer tomatoes to a 5- quart heavy pot with garlic, parsley, basil and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until
softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini and yellow squash with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini and squash with slotted spoon to bowl with other vegetables.

While zucchini and squash are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to 12 minutes.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

Black Garlic Sauce

1 onion, coarsely chopped or quartered
1 red pepper, coarsely chopped or quartered
Salt and pepper
4 black garlic cloves, peeled

Make a vegetable stock with onion, red pepper, salt and pepper, and 1 quart of water. Simmer all together for 20 minutes then strain. Adjust seasoning with salt and pepper.

In a blender, add black garlic cloves and a cup of the vegetable
stock. Blend smooth.

Plating: In the middle of the plate, use a 3-inch ring mold and fill with finished Provençal Ratatouille mix. Add black garlic sauce around ring and remove mold. Optional: garnish with fresh basil, thyme and chives.

(Serves 6–8)