NATURALLY GROWN.
LOCALLY PRODUCED.
CERTIFIED ORGANIC.
Eggplant

Ratatouille Provencale

Serves 8

Served on a platter that shows off its contrasting colors, this dish looks like a colorful
Cubist still life.

Heat is a large skillet or Dutch oven over high heat:  1/4 cup olive oil. Add and cook,
stirring, until golden and just tender, 10 to 12 minutes:

- 1 medium eggplant (about 1 pound), peeled and cut into 1-inch chunks
- 1 pound zucchini, cut 1-inch chunks

Remove the vegetables to a plate and reduce the heat to medium-high.  Add and cook,
stirring, until the onions are slightly softened:

- 2 tablespoons olive oil
- 1 1/2/ cups sliced onions

Add and cook, stirring occasionally, until the vegetables are just tender but not
browned, 8 to 12 minutes:

- 2 large red bell peppers, cut into 1-inch squares
- 3 garlic cloves, finely chopped

Season with:

- salt and pepper to taste

Add:

- 1 1/2 cups peeled, seeded, chopped fresh tomatoes, or one 14-ounce can diced
tomatoes, drained
- 2 to 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 bay leaf

Reduce the heat to low, cover, and cook for 5 minutes.  Add the eggplant and zucchini
and cook until everything is tender, about 20 minutes more.  Taste and adjust the
seasonings.  Stir in:
 
- 1/4 cup chopped basil
- (Pitted black olives, Chopped)

This is very good by its self served with a salad and bread.  It is also great as a topping
for pasta.

-
Thanks to Chris Bartanen Farm Pick-up (from Joy of Cooking 2006 75th Anniversary
edition)