Dreaming of Ratatouille

The little kitchen garden is producing overtime!  Soon the tiny eggplants will be mature enough to provide the basis for a luscious Ratatouille (Mediterranean Vegetable Stew).  Here's a favorite recipe based on Mollie Katzen's THE NEW MOOSEWOOD COOKBOOK.

4 garlic cloves

2 cups chopped onion

1 bay leaf

1 eggplant cubed

1 tsp each basil, oregano, rosemary

1 zucchini cubed

2 bell peppers chopped

6 chopped tomatoes

Saute garlic, onion, bayleaf in water, vegetable broth or wine for 5 minutes.

Add eggplant & herbs.  Cook covered for 20 mins til soft.

Add remaining vegetables.  Simmer covered for 10 more minutes til tender.

Salt and pepper to taste. 

Serve hot or cold with any cooked whole grain or whole grain pasta.