Easy Garden Fresh Ratatouille

We have an amazing garden. One day I’m going to take pictures to post for you but I do have a picture of what we harvested out of our garden today. We had twice this much yesterday but I didn’t think to take a picture.

I wasn’t expecting the eggplant to be ready yet but it was so I decided to use it for dinner. I’m known for letting it sit around to go bad so I made some Easy Garden Fresh Ratatouille.It is extremely easy and I had everything I needed. We ate it over some organic spinach fettuccine. Original recipe was on southernfood.about.com but I made variations

Cook Time: 35 minutes

Total Time: 35 minutes

Ingredients:

4 tablespoons olive oil

4 cloves garlic, crushed and minced

1 large onion, quartered and thinly sliced

1 eggplant, cubed

2 green bell peppers, coarsely chopped

6 Roma tomatoes – I boiled them until the skins came off

3 to 4 small zucchini or squash cut up. (I used squash)

1 bunch of basil leaves

1/2 teaspoon dried leaf oregano

1/4 teaspoon dried leaf thyme

2 tablespoons chopped fresh parsley

Preparation: In saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, squash, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

Serves 4.