Ratatouille

(from Stearns Farm Newsletter, August 10 2008)

This traditional Mediterranean stew is a delicious way to tame an over-generous midsummer vegetable harvest.  Serve it warm over rice, at room temperature with crusty bread, or lightly chilled as a refreshing starter.

1 medium eggplant (about 3/4 lb)

2 small zucchini (or mixed zucchini and summer squash)

1 medium to large onion, chopped

2 or 3 ripe tomatoes, chopped (about 1 lb)

1 Tbs fresh basil, or to taste

1 bell pepper, seeded and chopped

1 large garlic clove, minced, or more to taste

2 Tbs olive oil (more if needed)

1/2 tsp dried oregano, or 1 tsp fresh, or to taste

salt and pepper to taste

Cube or slice eggplant and zucchini.  Heat oil in a large frying pan and add vegetables in the following order - eggplant, onion, zucchini, peppers, garlic - gently stirring each addition for a few minutes over medium heat to cook it partway before adding the next vegetable.  Drizzle in a little extra oil if needed.  Stir in tomatoes and simmer until they cook down slightly.  Remove from heat and season to taste with chopped herbs, salt, and pepper.  4-6 servings.