ratatouille

Summer is still alive and well in our gardens and greenhouse.

This year, we have had a bumper crop of eggplant. We are learning all kinds of new recipes that involve this subtly smoky, nutty nightshade vegetable.

Originally from North Africa, this recipe is a crowd pleaser.

RATATOUILLE

You will need:

• 2 medium eggplants (about 2 cups), diced

• 6 medium tomatoes, chopped (about 3 cups)

• 1 large red, orange, or yellow bell pepper, diced (about 1 1/2 cups)

• 1 large zucchini, diced (about 2 cups)

• Olive oil

• Salt to taste

• 1 medium yellow onion, chopped

• 4 cloves garlic, pressed or minced

• 1 cup chopped fresh basil

Preheat the oven to 425 degrees.

Chop all the vegetables.

On a baking sheet, toss the diced eggplant with about 1/4 cup olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with salt, and set aside.

On another baking sheet, toss the bell pepper, zucchini and yellow squash with about 1/4 cup olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer.

Place all the vegetables in the oven and roast for 25 minutes.

Meanwhile, place 1/4 cup olive oil in a soup pot. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender - about 10 minutes.

Add the garlic, stir, and cook briefly, then add the tomatoes and stir. Reduce heat to simmer.

Remove the vegetables from the oven and place them in the pot with the tomato sauce.

Simmer for 10 - 15 minutes more.

Turn off the heat, add the basil, and serve.