Summer Ratatouille
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