Ratatouille

This is a very simple dish that I ate a lot as a kid. Since we grew up on an organic farm we had an abundance of very colorful vegetables and this dish is a great way to get them all together in a pot and freeze for later use if need be. Being a family of 4 it’s nice to have a big batch of homemade delicious food that can last for several days, or freeze for a couple months. Making my life easier in the kitchen allows me to spend more quality time with my family.

Ingredients:

• 3 bell peppers ( I used a variety of colors)
• 1 onion
• 3 zucchinis
• 1 large eggplant
• 4-6 fresh tomatoes or 2 16 oz cans diced tomatoes
• 3 TBS mixed fresh herbs ( I used rosemary, oregano and thyme)
• 1 bay leaf
• 4 cloves of garlic sliced
• salt and pepper to taste

Steps:

• I chopped all the veggies pretty big, about 1 inch or more
• melt the onions in olive oil about 5 minutes
• add peppers, stir and cook about 5 minutes
• add eggplant and cook another 5 minutes
• add zucchini and garlic, mix well, cover and let cook on low for about 20 minutes
• add tomatoes and herbs and cook uncovered on medium for another 10 minutes or so
• eat as is or serve over rice or your favorite grain
• I like to add a drizzle of olive oil right before eating for a little added richness

Advertisement