This is one of my favorite fresh veggie meals… Ratatouille! I know there are all sorts of versions of it, but this one here is the one I enjoy. It also freezes fairly well, usually ending up with a bit of extra liquid which is easily drained off once thawed. When the winter months are knocking and I’m in the mood for some veggie goodness, a bit of liquid is usually something I can deal with. Actually, it’d probably be quite tasty over rice… letting the rice soak up some of the juices. I’ll have to try that. I should try some other versions of this recipe too, but this is the one I’m sticking with for now…
- 1/3 cup Olive Oil
- 2 Medium Onions, chopped
- 4 Garlic Cloves, minced
- 2 Good-Sized Eggplants, peeled and cubed
- 4-5 Medium Zucchini, cubed
- 3 Yellow or Red Peppers, cubed (or a combination thereof)
- 2-3 cups Fresh Tomatoes, chopped, or 1 Big Can Diced Tomatoes
- 1+ Tbsp Fresh Basil, chopped (or substitute dried herb)
- 1 Tbsp Fresh Herbs, as desired – I like Thyme and/or Oregano (again, substituting dried herbs if needed)
1. In large pot, heat oil, cook onions til soft, about 5 minutes. Add garlic & cook one minute. Stir in eggplant & zucchini, and season with salt.
2. Add 3/4 cup water, cover and simmer, til vege’s begin to soften, about 5 minutes. Stir in peppers and simmer another 5 minutes.
3. Stir in tomatoes and seasonings, and bring to a boil. Reduce heat to medium-low. Cover partially and simmer, stirring often, about 15-20 minutes. Remove from heat, and do with it what you will…,
I serve this over whole-wheat pasta, adding a sprinkling of Parmesan cheese. I will have to try it over rice one of these days. As I said, this does freeze fairly well, for up to 3 months. That’s what they tell me anyway. None of ours has lasted quite that long yet. 
