Esalen Farm & Garden Ratatouille

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

This is a quintessential summertime meal. Here at Esalen, we are lucky to have an amazing farm and garden growing most everything we need for this dish. You can achieve the same sense of place by going to your local farmers market, where many of the farmstands will have all of these ingredients, beautifully fresh and ripe, and harvested from one farm. Serve this with baked or soft polenta, and goat cheese or parmigiano-reggiano.

Serves 4

Ingredients

  • 1 Zucchini, cut into ½ in. dice
  • 1 Eggplant, cut into ½ in. dice
  • 1 Green bell pepper, cut into ½ in. dice
  • 1 Red bell pepper, cut into ½ in. dice
  • 4 cups chopped ripe tomatoes
  • 1 medium red onion, small diced
  • 1 Tbs minced garlic
  • 1 bunch basil
  • 4 sprigs thyme
  • ¼ cup extra virgin olive oil


Method


  1. Make a soffrito

  • In a small saucepan, heat 1 Tbs of olive oil, cook the onion until softened.
  • Add the garlic, cook until fragrant.
  • Add 2 cups chopped tomatoes, reduce heat to low, cook slowly until tomatoes have broken down and reduced and are almost dry.
  • Remove to a bowl and reserve.
  • Rinse and wipe the pan.


  2. Cook the vegetables

  • In the small saucepan, heat 1 Tbs of oil, sauté the zucchini until golden in color and tender. Remove from pan and reserve.
  • Repeat with eggplant and bell peppers, seasoning each veg. with salt and pepper.


   3. Assemble the dish.

  • Return all of the vegetables to the pan.
  • Add the soffrito, thyme, and the remaining 2 cups of tomatoes.
  • Simmer everything together for 5 minutes, add the basil, drizzle on some more olive oil, and serve.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

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Darnell Lamont Walker leading Rituals Writing Workshop
Esalen Farm & Garden Ratatouille
Category:
Food

This is a quintessential summertime meal. Here at Esalen, we are lucky to have an amazing farm and garden growing most everything we need for this dish. You can achieve the same sense of place by going to your local farmers market, where many of the farmstands will have all of these ingredients, beautifully fresh and ripe, and harvested from one farm. Serve this with baked or soft polenta, and goat cheese or parmigiano-reggiano.

Serves 4

Ingredients

  • 1 Zucchini, cut into ½ in. dice
  • 1 Eggplant, cut into ½ in. dice
  • 1 Green bell pepper, cut into ½ in. dice
  • 1 Red bell pepper, cut into ½ in. dice
  • 4 cups chopped ripe tomatoes
  • 1 medium red onion, small diced
  • 1 Tbs minced garlic
  • 1 bunch basil
  • 4 sprigs thyme
  • ¼ cup extra virgin olive oil


Method


  1. Make a soffrito

  • In a small saucepan, heat 1 Tbs of olive oil, cook the onion until softened.
  • Add the garlic, cook until fragrant.
  • Add 2 cups chopped tomatoes, reduce heat to low, cook slowly until tomatoes have broken down and reduced and are almost dry.
  • Remove to a bowl and reserve.
  • Rinse and wipe the pan.


  2. Cook the vegetables

  • In the small saucepan, heat 1 Tbs of oil, sauté the zucchini until golden in color and tender. Remove from pan and reserve.
  • Repeat with eggplant and bell peppers, seasoning each veg. with salt and pepper.


   3. Assemble the dish.

  • Return all of the vegetables to the pan.
  • Add the soffrito, thyme, and the remaining 2 cups of tomatoes.
  • Simmer everything together for 5 minutes, add the basil, drizzle on some more olive oil, and serve.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Esalen Farm & Garden Ratatouille

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

This is a quintessential summertime meal. Here at Esalen, we are lucky to have an amazing farm and garden growing most everything we need for this dish. You can achieve the same sense of place by going to your local farmers market, where many of the farmstands will have all of these ingredients, beautifully fresh and ripe, and harvested from one farm. Serve this with baked or soft polenta, and goat cheese or parmigiano-reggiano.

Serves 4

Ingredients

  • 1 Zucchini, cut into ½ in. dice
  • 1 Eggplant, cut into ½ in. dice
  • 1 Green bell pepper, cut into ½ in. dice
  • 1 Red bell pepper, cut into ½ in. dice
  • 4 cups chopped ripe tomatoes
  • 1 medium red onion, small diced
  • 1 Tbs minced garlic
  • 1 bunch basil
  • 4 sprigs thyme
  • ¼ cup extra virgin olive oil


Method


  1. Make a soffrito

  • In a small saucepan, heat 1 Tbs of olive oil, cook the onion until softened.
  • Add the garlic, cook until fragrant.
  • Add 2 cups chopped tomatoes, reduce heat to low, cook slowly until tomatoes have broken down and reduced and are almost dry.
  • Remove to a bowl and reserve.
  • Rinse and wipe the pan.


  2. Cook the vegetables

  • In the small saucepan, heat 1 Tbs of oil, sauté the zucchini until golden in color and tender. Remove from pan and reserve.
  • Repeat with eggplant and bell peppers, seasoning each veg. with salt and pepper.


   3. Assemble the dish.

  • Return all of the vegetables to the pan.
  • Add the soffrito, thyme, and the remaining 2 cups of tomatoes.
  • Simmer everything together for 5 minutes, add the basil, drizzle on some more olive oil, and serve.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

< Back to all Journal posts

Darnell Lamont Walker leading Rituals Writing Workshop
Esalen Farm & Garden Ratatouille
Category:
Food

This is a quintessential summertime meal. Here at Esalen, we are lucky to have an amazing farm and garden growing most everything we need for this dish. You can achieve the same sense of place by going to your local farmers market, where many of the farmstands will have all of these ingredients, beautifully fresh and ripe, and harvested from one farm. Serve this with baked or soft polenta, and goat cheese or parmigiano-reggiano.

Serves 4

Ingredients

  • 1 Zucchini, cut into ½ in. dice
  • 1 Eggplant, cut into ½ in. dice
  • 1 Green bell pepper, cut into ½ in. dice
  • 1 Red bell pepper, cut into ½ in. dice
  • 4 cups chopped ripe tomatoes
  • 1 medium red onion, small diced
  • 1 Tbs minced garlic
  • 1 bunch basil
  • 4 sprigs thyme
  • ¼ cup extra virgin olive oil


Method


  1. Make a soffrito

  • In a small saucepan, heat 1 Tbs of olive oil, cook the onion until softened.
  • Add the garlic, cook until fragrant.
  • Add 2 cups chopped tomatoes, reduce heat to low, cook slowly until tomatoes have broken down and reduced and are almost dry.
  • Remove to a bowl and reserve.
  • Rinse and wipe the pan.


  2. Cook the vegetables

  • In the small saucepan, heat 1 Tbs of oil, sauté the zucchini until golden in color and tender. Remove from pan and reserve.
  • Repeat with eggplant and bell peppers, seasoning each veg. with salt and pepper.


   3. Assemble the dish.

  • Return all of the vegetables to the pan.
  • Add the soffrito, thyme, and the remaining 2 cups of tomatoes.
  • Simmer everything together for 5 minutes, add the basil, drizzle on some more olive oil, and serve.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

Esalen Farm & Garden Ratatouille

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

This is a quintessential summertime meal. Here at Esalen, we are lucky to have an amazing farm and garden growing most everything we need for this dish. You can achieve the same sense of place by going to your local farmers market, where many of the farmstands will have all of these ingredients, beautifully fresh and ripe, and harvested from one farm. Serve this with baked or soft polenta, and goat cheese or parmigiano-reggiano.

Serves 4

Ingredients

  • 1 Zucchini, cut into ½ in. dice
  • 1 Eggplant, cut into ½ in. dice
  • 1 Green bell pepper, cut into ½ in. dice
  • 1 Red bell pepper, cut into ½ in. dice
  • 4 cups chopped ripe tomatoes
  • 1 medium red onion, small diced
  • 1 Tbs minced garlic
  • 1 bunch basil
  • 4 sprigs thyme
  • ¼ cup extra virgin olive oil


Method


  1. Make a soffrito

  • In a small saucepan, heat 1 Tbs of olive oil, cook the onion until softened.
  • Add the garlic, cook until fragrant.
  • Add 2 cups chopped tomatoes, reduce heat to low, cook slowly until tomatoes have broken down and reduced and are almost dry.
  • Remove to a bowl and reserve.
  • Rinse and wipe the pan.


  2. Cook the vegetables

  • In the small saucepan, heat 1 Tbs of oil, sauté the zucchini until golden in color and tender. Remove from pan and reserve.
  • Repeat with eggplant and bell peppers, seasoning each veg. with salt and pepper.


   3. Assemble the dish.

  • Return all of the vegetables to the pan.
  • Add the soffrito, thyme, and the remaining 2 cups of tomatoes.
  • Simmer everything together for 5 minutes, add the basil, drizzle on some more olive oil, and serve.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team