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It’s hard not to feel abundant toward the end of summer, when all the vegetables are coming in and when the produce at the farmer’s market is amazingly fresh, and beautiful.  I love ratatouille, because it is a recipe that uses so much of what is available, it tastes really good and it’s healthy.

For the eggplant I like to use smaller eggplants because they don’t have all the seeds in them and are less likely to have the bitterness that you can sometimes get with larger eggplants.

Key to cooking this is to cut all the vegetables about in the same size.  If you have colored peppers such as yellow, orange, red – they make the stew prettier, but green peppers are a great stand in, easier and cheaper too.

To deseed a tomato, I cut the tomato in half and poke my finger in the holes and the seeds squirt out.  It’s super simple and easy to do.  Be sure you don’t have cuts on your fingers, or the acid from the tomato could sting.

Ingredients

• 3 Tbsp Olive Oil
• 2 Cups chopped onions (about 2 medium onions)
• 2 pounds of eggplants – unpeeled cut into 1 inch cubes.
• 4 garlic cloves – minced
• 2 zucchini  – cut into 1 inch cubes
• 1 red pepper – cut into 1 inch cubes
• 1 yellow pepper – cut into 1 inch cubes
• 2 3/4 pounds ripe tomatoes, seeded, coarsely chopped (about 6 cups)
• 6 thyme sprigs
• 2 rosemary sprigs
• 2 bay leaves
• 1/4 cup minced basil

Heat oil in a heavy dutch oven over medium heat.  Add onions and saute until tender, about 10 minutes.  Add eggplants and garlic and saute 5 more minutes.  Add zucchini and bell peppers; saute 5 minuties.  Mix in tomatoes, thyme, rosemary, and bay leaf.  Reduce heat to medium-low.  Cover and cook until vegetables are tender and flavors have blended, stirring occasionally, about 40 minutes.  Discard bay leaves and sprigs of  thyme and rosemary.  Stir in the basil.  Season with salt and pepper.  Transfer to a bowl and cover and refrigerate if making ahead of time.

You can eat ratatouille hot or cold.  I like to serve it warm over brown rice and top it with shredded parmesan cheese.  Enjoy!