Monday, August 4, 2008

Summer Garden Ratatouille

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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elizabeth said...

That sounds good. especially over polenta!

Going Green Mama said...

I have to say - I tried a similar recipe, and couldn't stand it. But my veggie-adverse husband and 8-month-old couldn't get enough of it!