Quick Summer Ratatouille

August 22, 2007

Quick Summer Ratatouille

Sara, Tucson CSA

This is a simplified version of a classical ratatouille. Cut the vegetables into large or small chunks depending upon your preference and the time you have available. (The larger chunks will take less time to prep, but more time to cook.) Use the herbs you like best to season the dish. Add mushroom and/or olives for a heartier dish.

1 onion or 2 shallots
3 cloves garlic
Several small or 1 big eggplant
2 bell peppers
1 basket cherry tomatoes
2 tablespoons olive oil
Any combination of oregano, thyme, marjoram, rosemary or basil
Salt and pepper to taste

Cut vegetables to desired size. Heat oil in a large saucepan over medium high heat and add vegetables (except tomatoes). Stir well to coat with oil, add herbs and about ¼ cup water, cover and reduce heat to medium low. Cook until veggies are mostly tender and then add tomatoes, salt and pepper. Continue to cook for about 5 more minutes. Serve over pasta or boiled or baked potatoes.

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