La Belle Helene recently reopened under the ownership of the 5th Street restaurant group. That’s the team behind 5Church and Sophia’s Lounge. In addition to their new “tip the kitchen” initiative, the restaurant group has announced it will give active and retired military members a 70% discount at all of the restaurants! Owner and CEO of 5th Street Group says: “COVID-19 has given us a new lease on life, and I am happy to give back to those who have and continue to support us. South Carolina and North Carolina are two of the largest population centers for members of the military and their families. This military discount is our gratitude for their service.”
Chef Jamie Lynch was one of our last guests before the pandemic hit, now he’s back in our kitchen to talk more about that new military discount…and of course he’s cooking! Chef Jamie shared the recipe for the ratatouille at Le Belle Helene.
- 1 ea small zucchini, half sliced thin and half small diced
- 1 ea small summer squash, half sliced thin and half small diced
- 1 ea small eggplant, small dice
- 2 garlic cloves, sliced very thin
- 1 onion, small dice
- 1 red bell pepper, small dice
- ½ sprig rosemary
- 3ea sprigs thyme
- 1-28oz can plum tomatoes, crushed by hand
- 3 sprigs basil, chiffonade
In a large sauté pan over medium heat and working in batches, sauté the eggplant in olive oil until tender and season with salt and pepper. Reserve the eggplant to a sheet pan or casserole dish.
Repeat the process with the zucchini and squash, taking care not to overcook the vegetables.
In the same large sauté pan sweat the garlic with the thyme and rosemary until the edges just start to brown.
Add the onions and peppers to the pan and continue to sweat until softened. About 4-5 minutes.
Add the crushed tomatoes and stew together for 3-4 minutes.
Combine in the casserole with the other vegetables and mix well.
Add the basil and either serve immediately or chill in the refrigerator to be used as a salad.