Going to take of of the veggies from the garden and make some ratatouille. We have eggplant, peppers and herbs grown in the yard as well as the vastly multiplying tomatoes. I bought onion, garlic, and a squash. So into the pot they go!
Here is the recipe:
INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
PREPARATION:In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.