Ratatouille from the Garden

Here’s another recipe inspired by the question I asked on Facebook when I realized my garden was going to produce hundreds of pounds of tomatoes this year.  A friend said ratatouille…and asked me to deliver some.  So I made several delicious batches.  And of course, delivered it to the person who requested.  Perhaps this is a lesson to all of you.  When I ask for input over on Facebook, you might just reap the rewards. 😉

This time around, the reward comes in a recipe for you.  This is the simplest and quickest way to make ratatouille that I have tried.  I have made a version that took over an hour to make. If I followed the directions, I ended up with something that more closely resembled a chunky marinara than ratatouille.  This recipe recipe is a less saucy result. Enjoy it over pasta or on a toasted gluten-free baguette.

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Ratatouille from the Garden

Author Johnna

Ingredients

• 2 T . olive oil
• 1 1/2 diced yellow or red onion
• 2 cloves minced garlic
• 2 cups diced eggplant , skin on
• 1/2 teaspoon fresh thyme leaves
• 1 cup diced green bell peppers
• 1 cup diced red bell peppers
• 1 cup diced yellow or orange bell peppers
• 1 cup diced green zucchini squash
• 1 cup diced yellow squash
• 1 1/2 cups chopped tomatoes (I eliminate most of the jelly or seeds but leave the skin on)
• 1 tablespoon thinly sliced fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper

Instructions

1. Using a large, deep skillet, heat olive oil over medium until hot.
2. Add onions and garlic to the oil, cooking until onions are starting to caramelize, about 7-9 minutes.
3. Add eggplant and thyme to the mixture and continue cooking over medium. Stir occasionally.
4. When eggplant is partially cooked, about 5 minutes, add the green, red and orange/yellow peppers and both colors of zucchini. Cook for about 5 more minutes.
5. Add tomatoes, basil, parsley and salt and pepper to taste.
6. Cook for 5-7 more minutes, until the vegetables have reached the tenderness that suits you.
7. Serve hot atop a bed of pasta or hot or cold on gluten-free bread.