Ratatouille

This is a perfect dish right from the garden and really hits the spot when it starts getting cooler outside (like now!)    And for whatever reason, I've been feeling like eggplant lately.  Or  maybe I just feel like French food!  Ratatouille is a traditional french stewed vegetable dish originating in Nice, the french word of touiller means to toss food.  Que c'est delicieus!

Serves 4    


2 Tbsp. olive oil
4 cloves garlic, minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 tsp. dried leaf basil or 1 Tbsp. fresh basil
1/2 tsp. dried leaf oregano or  2 tsp. fresh oregano
1/4 tsp. dried leaf thyme or 1 tsp. fresh thyme
2 Tbsp. chopped fresh parsley


(In general, you can substitute one teaspoon of dried herbs for one tablespoon of fresh herbs and vice-versa (which is a one-to-three ratio, by the way, or I use a little more...) But let taste be your guide. Packaged dried herbs start out with a stronger taste than fresh herbs, but lose their pungency as they age. So if you've recently purchased the container, you might want to use a light hand, or add a bit more if the herb is older. When possible, use fresh ingredients to gain the most flavor.)


1.  In a 4-quart pot, heat olive oil over medium heat.  Add garlic and onions and cook, stirring often, until softened, about 6-7 minutes.


2.  Add eggplant; stir until coated with oil.  Add pepper; stir to combine.


3.  Cover and cook 10 minutes, stirring occasionally to keep vegetables from sticking.


4.  Add tomatoes, zucchini, and herbs; mix well.  Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.