6 tablespoons clarified butter
1/3 cup minced shallots
3 garlic cloves, minced
2 zucchini, diced small
2 summer squash, diced small
1 eggplant, diced small
1/4 cup white wine
Salt and pepper to taste
Prepare the tomatoes: bring a gallon of water to a boil. While the water is heating, core and score the tomatoes with an "X" on the bottom. Once the water is boiling, plunge the tomatoes into the water and blanch for 45 seconds.
Remove the tomatoes from the water and shock them in an ice bath for 5 minutes. Remove tomatoes from the ice bath and peel skin. Let rest.
Quarter and seed the tomatoes and cut them into a small dice.
Prepare the rest of the ratatouille: bring a large sauté pan to medium heat, and add the clarified butter.
Add the minced shallots and garlic and stir with a wooden spoon until translucent, about 2 minutes.
Add all of the vegetables, including the tomatoes, to the pan and stir for 1 to 2 minutes, making sure the garlic and shallots remain translucent.
Deglaze the pan with the white wine and continue cooking until al dente, about 7 additional minutes.
Reduce heat and finish with salt and pepper to taste. Serve on top of pan-fried polenta.