My garden exploded! I over planted this year because last year our garden drowned (multiple times) and very little grew; this year though… EVERYTHING grew. I pickled, I gave away lots of produce to family and friends, I blanched and froze my harvests, I made all sorts of freezer foods and of course I ate as much fresh vegetables as I could each day.
One fantastic recipe I keep going back to each fall is Ratatouille.
Ingredients
1 medium eggplant
2 medium zucchini
2 medium squash
3 carrots
1 medium onion (white or yellow)
1 large Hungarian wax pepper
4 medium tomatoes
Salt
Pepper
4 Tbsp olive oil
2 cloves garlic
4 tsp Italian seasoning
1 bayleaf
Directions
1. Dice the eggplant and sauté it in a large pot with 1 Tbsp of olive oil and a sprinkle of salt and pepper; when tender transfer to a large casserole dish.
2. Dice the zucchini and squash and sauté it in the pot with 1 Tbsp of olive oil and a sprinkle of salt and pepper; when tender transfer to the casserole dish.
3. Dice the carrots and onion and sauté it in the pot with 1 Tbsp of olive oil and a sprinkle of salt and pepper. (Keep in the pot!)
4. Mince the garlic and add it, the Italian season and bayleaf to the pot; then cook for approximately one minute.
5. Dice the tomatoes and wax pepper; add to the pot.
6. Add the eggplant, zucchini and squash to the pot.
7. Simmer for 30 minutes; stirring occasionally.
*Remember to remove the bayleaf prior to serving.
*Some people like to drizzle with additional olive oil and garnish with fresh basil when serving.