Ra-ta-ta-touille: The Dish that Deserves a Drum Roll

Along with fruit I bought for Four Fruit Freezer Jam from a local farmers market, I also bought these lovely vegetables:

Farmers' Market Veg

Some vegetables were grilled to serve with a barbeque, and I made Ratatouille with the leftovers. The recipe is simple, but the cooking time is long. The delicious melding of flavors and high nutrition is worth it!



 2 Tbsp olive oil
2 cloves garlic, peeled and chopped
1 large onion, sliced
1 small eggplant, cube into cubes and sprinkled with flour
2 zucchini, cut into small wedges and sprinkled with flour
1 red pepper
5 tomatoes, peeled and cut into small pieces
salt and pepper to taste

Sauté garlic and onion in olive oil until golden in large fry skillet. Add eggplant, cover, and cook gently for 30 minutes. Splash a little water in it if it gets dry. Add zucchini and pepper. Cover and cook gently one hour. Add tomatoes and heat until mixture thickens.

Serve as it, over pasta, rice, or couscous, in an omelette, or rolled in a tortilla.


Slip tomato skins off easily by pouring boiling water in a bowl. Wait for the water to cool enough to handle the tomatoes, core them, and slip the skins off.

Removing Tomato Skins

Removing Tomato Skins with Hot Water

Peeled and chopped tomatoes

Peeled and chopped tomatoes

Red Pepper and Floured Zucchinii

Red Pepper and Floured Zucchinii

Sautéed Eggplant

Sauteed Eggplant


About Sandy Green

I am a poet and children's author. Visit my website at sandradgreen.webs.com
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