Ratatouille

olive oil

1 eggplant, peeled and cut into bite-sized pieces

1 onion, peeled and minced

3 cloves garlic, peeled and minced

2 red peppers, chopped

1 summer squash, cut into bite-sized chunks

1 zucchini, cut into bite-sized chunks

tomatoes are fine too

8 oz mushrooms, quartered

2 fresh tomatoes, peeled, seeded and chopped. If out of season, canned 1 ½ cup white wine

salt and pepper to taste

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons dried thyme

salt and pepper to taste

  1. Place a Dutch oven or medium stock pot over a medium heat. When it’s heated, add 1-2 tablespoons of olive oil, and sauté each of the vegetables, except the tomatoes, separately until they are almost cooked through. You can cook the peppers, onion, and garlic together. Also, the squash and zucchini can be cooked together. After each item is done, remove from the pan and set aside
  2. When all of the ingredients have been cooked and removed from the pan, add the tomatoes, wine and herbs, with sprinkles of salt and pepper. Bring to a light boil, and simmer for 5 minutes. Return all of the cooked vegetables to the pan, and simmer for 5 more minutes. Season to taste with salt and pepper