Summer’s Bounty Ratatouille Recipe
Lots of eggplant? Too many summer squash? Here is a quick and easy dish with a classic French twist. Slow cooked veggies with tomatoes, onions, and bell peppers makes a great side to any roasted meat or alone with a slice of crusty bread. Also, a great dish when you are on the go.
1 med. eggplant, diced
2 med. zucchini, diced
1 med. onion, finely diced
1 med. bell pepper, diced
4 plum tomatoes, peeled and crushed
1/2 t dried basil
1/2 t dried thyme
3/4 t dried rosemary
salt and pepper
Place diced eggplant and zucchini in an colander and salt it. Let veggies drain for an hour. In a cast iron pan, saute bell pepper and onion. Place in a slow cooker. In same pan, saute egg plant and zucchini until golden brown. Place cooked veggies in slow cooker. Add crushed tomatoes, basil, thyme, and rosemary. Season with salt an pepper to taste. Cook for 6 hours. Serve with roast beef, lamb, or alone with a crusty loaf of bread.