Verdolagas Ratatouille

July 6, 2009

Verdolagas Ratatouille

Philippe Waterinckx, Tucson CSA

2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 onion, quartered and thinly sliced
1 eggplant, diced
2 cups verdolagas, coarsely chopped
2 tomatoes, coarsely chopped
2-3 small summer squash, diced
basil, oregano and thyme
Salt and pepper to taste

Heat olive oil over medium heat in a saucepan. Add onions and
garlic and sauté until onions are translucent. Add eggplant and
stir until coated with oil. Cover and cook for 10 minutes, stirring

Add tomatoes, verdolagas, zucchini, and herbs; mix well. Cover
and simmer for 10 minutes. Serve with rice.

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