Garden Gems Ratatouille

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1 Tablespoon Extra virgin olive oil

2 Large Yellow onions chopped

3 Small Yellow crookneck squash Diced

3 Small zucchinis Diced

2 Large Green bell peppers Diced

4 Large Japanese eggplants Diced

3 14.5 oz. cans Chopped tomatoes in puree*

3 Cloves Garlic Minced

1/4 cup fresh basil

1/4 Cup Fresh parsley and dill combined

2 Tablespoons Balsamic vinegar

To taste Black pepper

Garnish

Fresh parsley

Fresh dill

Parmesan cheese grated

 

1. Heat oil in a large saucepan or soup pot over medium-high heat.

Add garlic, onion and green pepper and sauté 5 minutes, or until

onion is translucent.

 

2. Add eggplant, cover and saute 5 minutes over medium heat.

 

3. Stir in zucchini, crookneck squash, and tomatoes. Simmer mixture

gently, covered, leaving the lid slightly askew for evaporation. 20

to 25 minutes. * The juices will reduce down and just coat all the

vegetables.

 

4. Stir in basil, parsley and dill, balsamic vinegar. Salt and

pepper to taste. Cook 5 minutes more, stirring occasionally.

 

5. Serve garnished with chopped parsley, dill and grated Parmesan

cheese.

 

Serve as a vegetable or entree over rice, polenta or pasta, slip in

between lasagna noodles or on a pizza shell covered with cheese.

 

* If using fresh tomatoes peel and seed 4 cups chopped and simmer

appox. 1 1/4 hours instead of 25 minutes.

 

i serve this with fresh wholemeal bread, with lashings on butter