Ratatouille

Wondering what to do with the eggplant and zucchini your neighbor just gave you from the garden? Here is a yummy recipe...

Ratatouille

From the kitchen of Carolyn Lillehaugen

Ingredients:

2 Tbsp. olive oil

2 cloves garlic, minced

¼ cup yellow onion, chopped

1/2 cup red and or yellow pepper chopped

1 medium eggplant peeled and thinly sliced

1 zucchini peeled and thinly sliced

1 yellow squash peeled and thinly sliced

2 large tomatoes thinly sliced

1 more Tbsp of olive oil

1 teaspoon fresh thyme leaves

1 tsp fresh thinly sliced basil

1/3 cup black olives, thinly sliced

Freshly ground salt and pepper to taste

2 cups pasta sauce

1/3 cup grated Parmesan cheese

Directions:

Peel and cut eggplant, zucchini, yellow squash and tomato. Set aside.

In large saucepan (I use a large cast iron skillet so it can be used for the whole process), heat olive oil. Add minced garlic and onion. Sauté 2 or 3 minutes until translucent. Add diced peppers and sauté another 3 or so minutes.

Remove onion, garlic and pepper mix from pan and set aside.

In the same pan arrange the eggplant, zucchini, squash and tomato slices in repeating order starting at the outside of the pan and go in a circular arrangement until you get to the center.

Place the onion, garlic, pepper mixture on top and drizzle with additional olive oil. Grind pepper and salt directly on veggies. Add chopped basil, thyme and sliced black olives. Add pasta sauce on top.

Back at 350o for 20 to 25 minutes. Sprinkle with parmesan cheese and bake 5 more minutes.

Serves 4-6. This recipe is easily doubled.

This recipe also tastes great on the second or third day.