This is one of those easily adaptable recipes. Throw in whatever amounts or types of the vegetables you have.
This recipe is from Simply In Season, a wonderful little cookbook to help you start cooking with the seasons.
Summer Garden Ratatouille
2 onions, chopped
4 cloves garlic, minced
1 bay leaf
Saute in 3 T olive oil about 5 minutes.
1 med. eggplant, chopped
1 1/2 T fresh basil, chopped or 2 tsp dry
1 T fresh rosemary, chopped or 1 tsp dry
1 1/2 tsp salt
1 tsp fresh marjoram, chopped or 1/2 tsp dry
Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.
2 summer squash, chopped
2 peppers (green or sweet - red or orange), cut in strips
2 c tomatoes, chopped
Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives or freshly grated Parmesan cheese.
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