Ratatouille

As the gardening season winds down here at Stoney Acres we will start posting less on growing veggies and more on other self reliance ideas.  Included in this will be recipes to help you use your harvest.

As you will learn we are big “locavores”.  Whenever we can we try to make meals with local or home grown ingredients.  Last nights dinner was a good example of this.  My sister gave us this recipe and we thought the kids would get a kick out of it because of the Disney movie.  Turns out the kids didn’t like it all that much, but we sure did.

Ratatouille 

9 oz Eggplant (we aren’t big egg plant fans so we substituted yellow squash)

2 Tbs Olive Oil

9 oz (one) Zucchini, thickly sliced

2 onions, cut in wedges

1 red pepper, cut in bide sized cubes

1 green pepper, cut in bide sized cubes

2 garlic cloves, crushed

1 lb 2 oz ripe tomatoes, chopped

Dash of whole oregano

Dash of basil (of course you can use fresh if you have it)

Salt and pepper to taste

 Heat 1 ½ Tbs of the oil in a LARGE frying pan.  Add the eggplant (or squash) and zucchini in batches and cook for a few minutes or until lightly browned, drain well on paper towels.

 Add the remaining oil to the pan and cook the onion over low heat for 3 minutes, or until golden brown.  Add the red and green peppers and cook for 5 minutes or until tender but not browned.  Add the garlic and tomato and cook, stirring for 5 minutes. 

 Stir the egg plant and zucchini back into the pan.  Simmer for 15-20 minutes to reduce and thicken the sauce.  Season to taste with herbs, salt and pepper.  Serve over rice.

Served with rice and a piece of fresh baked artisan bread; we thought this was yummy!   The kids . . . well, they ate the bread.  The older ones liked it but that many veggies in one dish was just two much for the younger ones to handle. Oh well!!

I hope you give this one a try while you still have a few veggies to throw in it before winter.  Enjoy!!

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