Ratatouille

And you thought Pixar coined the phrase! This is actually a Mediterranean dish featuring eggplant, summer squash and tomatoes. We have been enjoying using our steady stream of CSA summer squash and zucchini for this dish ~ I use about 4-5 cups of both instead of the eggplant. It is delicious served hot or cold (perfect for eating those leftovers!)

1/2 cup chopped onion

1 clove garlic, minced

1 TBSP olive oil

3 cups cubed, peeled eggplant

1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (about 1&1/2 cups)

1 Cup chopped peeled tomatoes (or one 7&1/2 ounce can diced tomatoes, undrained)

3/4 cup chopped green sweet pepper (1 medium)

3 TBSP dry white wine

1 TBSP snipped fresh basil

1. In a large skillet cook onion and garlic in hot oil over medium heat until tender. Stir in eggplant, zucchini or summer squash, tomatoes, sweet pepper, wine, dash of salt and black pepper. Bring to boiling; reduce heat. Simmer, covered over medium-low heat about 10 minutes or until veggies are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Stir in basil.
2. I serve this over a bed of quinoa (couscous would probably be good too!). After dinner I stir the leftover pasta and ratatouille together, and we enjoy the next day served cold.