Pat's Ratatouille


4 cloves
garlic (large sized, chopped)
sweet onion (large sized, diced)
1 pound
eggplant (young or small of any kind, cut in one-inch chunks)
1 pound
zucchini (young or small, cut in chunks)
1 pound
peppers (red, gree or yellow, cut in chunks)
2 pounds
tomatoes (coarsely chopped)
1 can
tomatoes (have on hand if fresh tomatoes are not juicy)
1⁄2 bunch
basil (chopped)
1⁄4 bunch
flat leafed parsley leaves (chopped)
sprigs of thyme (leaves stripped from stems and lightly chopped )
vegetalbe stock (or water as needed to achieve a stew-like consistency)
kosher or sea salt (to taste, as permitted)
ground pepper (to taste)
extra virgin olive oil (sautéing )


Chop garlic and onion. Place onion in skillet over medium heat with olive oil and salt. Cook until translucent. Add garlic and cook until softened. Add in eggplant, zucchini and peppers and saute until softened. Add tomatoes and stir to blend. If necessary now add canned tomato. Add in herbs and stir until blended. Simmer 30 minutes.

If it's on the dry side, add broth or water. If doubling or tripling recipe, I will saute eggplant, zucchini and peppers individually and then add into onions and garlic before adding tomatoes and herbs. This is not necessary for a single batch! Serve over quinoa or brown rice.  (Recipe #621)