Ah, summer vegetables! The garden is bursting now with eggplant, tomatoes, and finally some bell peppers – yay!! In order to use some of these with our farmer’s market finds (lots of zucchini & squash!), I decided to make a ratatouille.

Now, I’m not much of an expert on ratatouille, as I’ve only made it a handful of times. But, with the inspiration from this Southern Living recipe, I’ve been able to make something that John and I both love. And the fact that it makes a great side to a lot of different dishes makes it something we can make almost anytime during the summer.

I’ve made this into a recipe, but definitely adjust the quantities of items that you have on hand, and make it your own! Here is what we do:

Adapted from Southern Living, Jan 2012
Serves 6

2 bell peppers, any color, fresh or roasted, and chopped
2 cups zucchini, coarsely chopped
2 cups yellow squash, coarsely chopped
1 large onion, coarsely chopped
2 garlic cloves, minced
4 teaspoons olive oil
1.5 cups chopped fresh tomatoes (or 1.5 cups no-salt-added canned diced tomatoes)
1 medium eggplant or 4-5 asian eggplants (about 1.5 lb.), cut into 1-inch pieces
1/4 teaspoon salt
1 Tbsp tomato paste
2 tablespoons chopped fresh basil (or can sub 1.5 tsp dried herbes de provence for a different flavor)

1. In a large skillet, sauté onion and garlic in hot oil over medium heat 5 to 7 minutes or just until onion is tender.

2. Stir in all remaning ingredients (except basil or herbes de provence), and sauté about 5 minutes.

3. Cover and simmer another 10 to 15 minutes or just until all vegetables begin to soften.

Stir in basil (or herbes de provence). Add salt and freshly ground pepper to taste, and serve hot.

Nutritional info:
Calories: 100.0
Total Fat: 3.5 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 2.3 g
Cholesterol: 0.0 mg
Sodium: 130.7 mg
Potassium: 720.6 mg
Total Carbohydrate: 16.8 g
Dietary Fiber: 5.6 g
Sugars: 3.5 g
Protein: 3.2 g


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