Ratatouille; Stewed Eggplant and Garden Vegetables

DSC_00033 Tablespoons extra virgin olive oil
1/2 onion; diced
1 Italian pepper; diced
5 plum tomatoes; diced
2 heirloom tomatoes; diced
1 teaspoon sea salt
1 eggplant; cut into 1/2 inch cubes
4 cloves garlic; crushed
3 Tablespoons fresh basil; chopped
1 Tablespoon fresh oregano leaves; chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried)
1/2 teaspoon fresh ground black pepper

Heat a wide bottom cook pot over medium heat. Add olive oil, onion, pepper, tomatoes and sea salt. Simmer with lid on while preparing the eggplant. Add the eggplant and garlic and continue to simmer with lid on. Prepare herbs and add to the pot and simmer for 10 minutes on low. Add black pepper, stir, remove from heat and serve.

DSC_0004Ratatouille can be served as a side dish (traditional) or over pasta as a meal. We made it into an easy meal with a side of Manchego cheese, a glass of red wine, Xav had it with sprouted organic whole grain bread and I had organic blue corn chips. After delivering Alma to college, picking, prepping and freezing 4 batches of peach pie filling I ran out of both time and energy. Normally I would have baked fresh bread, but…


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