Ratatouille

             I went to the farmers’ market this last Saturday and found eggplants, squash, and tomatoes.  I thought it’s time to make ratatouille.

2 lb Eggplant-chopped

1 lb Zucchini-chopped

1 large Onion-medium chop

2 c. fresh Tomatoes-chopped

1 Tbsp. dried Italian Herbs

28 oz. can diced Fire Roasted Tomatoes

½ c. Roasted Red Peppers-chopped

1 c. Kalamata Olives-sliced

3 Tbsp. Olive Oil

1. Heat Olive Oil in a large pot.  Add Onions and sauté until translucent.
2. Add the Eggplant and Zucchini.  Sauté until the vegetables soften.  This takes about 15 minutes.
3. Add Roasted Red Peppers and fresh Tomatoes.  Let soften.
4. Add the Italian Herbs, canned Tomatoes, and Kalamata Olives.
5. Stir everything together and turn the burner down to low.  Let the mixture cook down for 45 minutes.

      I serve the Ratatouille with rice, accompanying it with Feta and toasted pine nuts.