Summer Garden Ratatouille

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

Sauté in 3 Tbsp olive oil about 5 minutes.

  • 1 medium eggplant (chopped)
  • 1 1/2 Tbsp fresh basil (chopped, or 2 tsp dried)
  • 1 Tbsp fresh rosemary (chopped, or 1 tsp dried)
  • 1 1/2 tsp salt
  • 1 tsp fresh marjoram (chopped, or 1/2 tsp dried)

Add, cover & cook over med heat, stirring occasionally, until eggplant is soft, about 15 minutes.

  • 2 summer squash (chopped)
  • 1 green, orange, or red sweet pepper (cut in strips)
  • 2 cups tomatoes (chopped)

Add and simmer until peppers & squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated parmesan cheese. Also good alone as a side dish.

Leave a Reply