Ratatouille
- ¼ c olive oil
- 2 medium onions, quartered
- 2 cloves garlic, minced
- 2 peppers, any color
- 1 medium eggplant
- 4 cups fresh tomatoes
- 2 medium summer squash or zucchini
- 1 T fresh chopped basil
- 1 T fresh chopped oregano
- 1 T fresh chopped parsley
- Salt and pepper to taste
In a large pan, heat olive oil. Add onions, garlic, peppers, eggplant and squash. Saute while stirring until vegetables are tender. Add tomatoes, including any juice and cook another 15 minutes, stirring occasionally. Adjust the consistency by cooking longer or adding a broth or more tomato juice. Add herbs and season. Cook another 5 minutes.
This can be served as a side dish to meat, but you’d like it to be thicker with less liquid. To make a vegetarian meal, serve over cooked rice, pasta, or couscous. This can be frozen in small quantities and thawed by running water over the closed bag and heated in a small sauce pan.