Ratatouille from the Garden
. olive oil
diced yellow or red onion
, skin on
fresh thyme leaves
diced green bell peppers
diced red bell peppers
diced yellow or orange bell peppers
diced green zucchini squash
diced yellow squash
(I eliminate most of the jelly or seeds but leave the skin on)
thinly sliced fresh basil leaves
chopped fresh parsley leaves
Salt and freshly ground black pepper
Using a large, deep skillet, heat olive oil over medium until hot.
Add onions and garlic to the oil, cooking until onions are starting to caramelize, about 7-9 minutes.
Add eggplant and thyme to the mixture and continue cooking over medium. Stir occasionally.
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.
Add tomatoes, basil, parsley and salt and pepper to taste.
Cook for 5-7 more minutes, until the vegetables have reached the tenderness that suits you.
Serve hot atop a bed of pasta or hot or cold on gluten-free bread.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.