Ratatouille... it's not just a movie

Connected to my favorite cookbook is Simply in Season, which organizes recipes by season according to their ingredients.

This was perfect for me today - I just went to the "SUMMER" section and easily found a recipe that called for things straight from my garden!

Summer Garden Ratatouille

2 onions (chopped)

4 cloves garlic (minced)

1 bay leaf

Saute in 3 tablespoons olive oil about 5 minutes.

1 medium eggplant (chopped)

1 1/2 tablespoons fresh basil (chopped; or 2 teaspoons dried)

1 tablespoon fresh rosemary (chopped; or 1 teaspoon dried)

1 1/2 teaspoons salt

1 teaspoon fresh marjoram (chopped; or 1 teaspoon dried)

Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.

2 summer squash (chopped)

2 gren, 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.

real live steam