Summer Garden Ratatouille is just one of my very favorite summer recipes. It takes in all the goodness of the garden. I have made it every summer and just love it. I will think of Britt every time I make it.
2 onions (chopped)
4 cloves garlic (minced)
1 bay leaf
Sauté in 3 tablespoons olive oil about 5 minutes
1 medium eggplant (chopped)
1 1/2 tablespoons fresh basil (chopped, or 2 tsp dried)
1 tablespoon fresh rosemary (chopped, or 1 tsp dried)
1 1/2 tsp fresh marjoram (chopped, or 1 tsp dried
Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes
2 summer squash (chopped)
2 green, orange, or red sweet peppers (cut in strips)
2 cups tomatoes (chopped)
Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives or freshly grated Parmesan cheese.
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