Ratatouille

Saute in 3 Tbsp. olive oil for about 5 minutes:
2 Onions – chopped
4 cloves Garlic – minced
1 bay leaf

Add, cover and cook over medium heat, stirring occasionally until eggplant is soft, about 15-20 minutes:
1 medium Eggplant – cubed
1 1/2 tsp. fresh Basil (or 2 tsp. dry)
1 Tbsp. fresh Rosemary (or 1 tsp. dry)
1 1/2 tsp. Salt
1 tsp. fresh Marjoram (or 1/2 tsp. dry)

Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped parsley, black olives, or fresh grated Parmesan cheese:
2 Summer Squash
2 Green Peppers
1 cups Tomatoes – chopped

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