Ratatouille

Ratatouille is not a pretty dish.  What it lacks in beauty, though, it more than makes up for in taste...especially when you use fresh local produce.  Here is a pic of the vegetable ingredients:

Look at all those vibrant colors.  Just like in painting, if you mix all those colors you get brown.  Cooked up it looks like this:

And it is delicious!

I serve it over rice, so the first thing I do is make enough rice servings for my family.  By the time the rice is done, so is the Ratatouille.

Ratatouille (6 servings)

1 medium eggplant (1 - 1 1/2 lbs)

2 small zucchini (1/2 lb)

1 medium green pepper, chopped (1 cup)

1 medium onion, finely chopped (1/2 cup)

2 medium tomatoes, cut into fourths

1/4 cup vegetable oil

1 1/2 tsp salt

1/4 tsp pepper

2 cloves garlic, finely chopped

Wash eggplant and peel (if desired).  Cut in half inch cubes.  Boil 5-8 minutes or until tender.

Wash zucchini.  Remove stem and blossom ends but do not peel.  Cut in half inch cubes.  Boil 3-6 minutes.

Cook eggplant, zucchini and remaining ingredients in 12" skillet over medium heat for 10-15 minutes, stirring occasionally, until zucchini is tender.

Serve over rice.