Ratatouille

In August we are getting all the right vegetables for the best ratatouille ever. Serve it on rice, or on noodles. My favoite way to eat it is as a side dish with a quiche!

Serves 4

Ingredients
1 eggplant
1 zucchini
1 yellow squash
1 red bell pepper
1 green bell pepper
3 tablespoons olive oil
1 onion, chopped
2 medium tomato, chopped roughly (about 1 cup)
2 teaspoons minced garlic
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves
1 tablespoon finely chopped fresh thyme leaves

Directions:
Cut eggplant, zucchini, yellow squash, and bell peppers into 1/2-inch dice. In a large heavy skillet cook onion in 1 tablespoon olive oil over moderate heat, stirring, until tender. Add zucchinis, squash, and bell peppers and cook for 3-5 minutes. Stir in tomatoes, garlic, herbs, salt and pepper to taste and cook for an additional 10 minutes. If the tomatoes are evaporating too fast you can always add a bit of chicken or vegetable stock to keep the ratatouille nice and moist.