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Ratatouille

Ratatouille is a great dish: tasty, filling, not very caloric, nutritious. Given that I had some extra eggplant from a Buford Highway Farmers Market run, I decided to make a batch. I used Anne Burrell’s recipe from foodnetwork.com. It calls for squash as one of the ingredients. Squash is not common in ratatouille but it does make for a heartier dish.

I roasted the squash to give it a head start.

I sweated an onion and several garlic cloves.

I had some peppers in the freezer so in they went.

Next came the zucchini.

I added the peeled and diced eggplant.

I then added the peeled and diced squash.

Finally, a can of tomato sauce.

After about 45 minutes of simmering, it was ready to eat. It made a very enjoyable part of my lunch.

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