Thursday, August 29, 2013

Summer's Bounty Ratatouille


It has been a while since I  have posted a recipe, but here is what simmered on my stove tonight, making the whole house smell heavenly.  I made a double batch of this summer favorite--some for us and some for a recovering-from-illness friend for dinner tomorrow.  At some point soon, I need to put a few containers in my freezer for a January treat when fresh garden vegetables are a distant memory.

Summer Garden Ratatouille

2 onions (chopped)
4 cloves garlic minced
1 bay leaf

Saute' in 3 tablespoons olive oil about 5 minutes.

1 medium eggplant (chopped)
1 1/2 tablespoons fresh basil chopped (or 2 teaspoons dried)
1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
1 1/2 teaspoon salt
1 teaspoon fresh marjoram chopped (or 1/2 teaspoon dried)

Add cover and cook over medium heat stirring occasionally until eggplant is soft about 15-20 minutes. 

2 summer squash chopped
2 green, orange or red sweet peppers (cut in strips)
2 cups 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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