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Summer is drawing to a close and with it comes an intense harvest. If you're lucky enough to have your own garden, you're probably starting to feel a little bit panicked about taking care of all that bounty before it goes bad. If you don't have your own garden I would suggest taking advantage of good sales either at your local grocery store or favorite Roadstand and buying beautifully fresh ingredients for things like delicious, hearty, low calorie, low carb ratatouille.
For me, there isn't a right or wrong way to make ratatouille, rather, it's a matter of what you have time for and/or what your preference is regarding flavors: blended together or individual flavors making up a whole.
This is the recipe I made up the other night, I will absolutely do it again in the near future and perhaps, I'll try a different method the next time, but for now,
Bon Appétit, Life is Good...
Ingredients:
2 large Eggplant
2 smaller Zucchini
2 smaller Yellow Squash
4 large Tomatoes
4 medium Onions
6 large cloves Garlic
1/2 cup Olive Oil
1 Red Pepper
1 Green Pepper
1 Orange Pepper
1 yellow Pepper
12 Basil leaves, fresh
1 tspn Salt
3/4 tspn Pepper
Instructions:
-Separately, dice the eggplant, zucchini, yellow squash, tomatoes, onions and peppers. Mince the garlic, and sliver the basil leaves.
-Pour most of the olive oil in a large, heated pot and add the eggplant until it's softened. Remove the eggplant and add the zucchini and summer squash, cook until tender. Remove the summer squash and zucchini from the heat and add it to the eggplant.
- Add the onions, peppers, tomatoes, garlic and 2/3rds of the basil to to the pot and let it cook down until it's soft. Once that's done, add the eggplant, zucchini and summer squash back to the pot, give it a good stir, season with salt and pepper.
-Serve with bread or crackers and a garnish of slivered basil leaves.
