Summer Ratatouille

2 Onions, chopped
4 Cloves garlic, chopped
1 Bay leaf

Saute in olive oil about 5 minutes

1-2 Eggplants, chopped
4-5 Okra, chopped
Fresh herbs, such as basil, rosemary, marjoram, oregano & thyme

Add to skillet, cover and cook until eggplant is soft (15-20 minutes)

2 cups Summer squash/zucchini, chopped
2 Peppers, cut into strips
2 cups Tomatoes, chopped

Add and simmer until peppers and squash are tender (10 minutes)

Serve with pasta, rice, cornbread, or any grain (millet, barley, quinoa, etc.)
Sprinkle with chopped parsley or basil, olives, and/or cheese

The freezes easily and tastes great in the fall and winter when you are
finally starting to miss Zucchini!

From Simply in Season, adapted and submitted by intern S. Ciner