Thursday, August 20, 2009


My brother brought a bounty of vegetables from his CSA in NC to my dads house...tomatoes, eggplant, zucchini, and peppers...perfect for ratatouille. One of my favorite summer dishes, one of the best parts is that it gets better with age. A couple of days in the refrigerator and it tastes much better.

1 medium red onion, diced
2 - 4 cloves garlic, diced
3 - 4 japanese eggplant, sliced
3 - 4 zuchini, sliced
2 - 4 large tomatoes about 3 cups (you can skin or not)
2 peppers diced
salt and pepper
2 - 3 bay leaves
2 - 3 tsp thyme
2 - 3 tsp oregano

Start by preparing all the vegetables.

Saute the onion in oil until tender about 5 min. with a touch of salt over medium heat.
Add the garlic and cook a couple of minutes more.
Add the eggplant and peppers, saute another 10 minutes or so until soft. Season with salt and pepper.

Add in the rest of the ingredients and cook for at least another 20 minutes until soft. Serve hot or cold.

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