New Favorite Recipe - Ratatouille

A few weeks ago, Lynn brought a recipe Gramma Holt had clipped out of a magazine, for ratatouille. It's not filling on its own, but it is tasty and easy to make, though time consuming. That is, unless you have a food processor, in which case it's tasty, easy, and quick!

I often put it over rice or pasta, but it's also great on its own! Here is the recipe. I've had success doubling it (and I usually do because it goes fast!).


Winter Ratatouille
Serves 6

Ingredients:
You want the "diced" ingredients diced to about the same size

2 Tb extra virgin olive oil (most oils work and probably veggie broth does, too)
1/2 medium red onion, diced
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced

1 medium zucchini, diced
1 medium yellow squash, diced
1 medium Japanese eggplant (or 1/2 a medium round eggplant), diced

3 garlic cloves, minced
1 large ripe tomato, diced

1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

In a very large pan (something that can hold all of the above ingredients!), heat the olive oil over medium-high heat. Add the onion and cook for 2 minutes. Add the bell peppers and cook 2 minutes. Add zucchini, squash and eggplant and cook 2 minutes. Add garlic, tomato, salt and pepper and cook 1 more minute.