Ratatouille (Serves 8)

Although ratatouille originated in Provence, France, it contains all the vegetables that grow abundantly here in the Midwest. If you think family members might hesitate at the thought of eggplant, don’t worry, this flavorful vegetable stew will win their taste buds. Make several batches when gardens are producing and freeze for those frosty winter months.

2 medium onions, sliced
2 cloves garlic, chopped
1/4 cup olive oil or vegetable oil
2 small zucchini, cut into 1/2 inch slices
1 small eggplant, peeled and cut in 1-inch cubes
1 large green pepper, seeded and cut into strips
3 medium tomatoes, diced
2 tablespoons chopped fresh parsley
2 teaspoons salt
1/2 teaspoon dried basil leaves
1/8 teaspoon ground pepper

1. In large heavy skillet or Dutch oven, sauté onions and garlic in hot oil until tender. (Do not brown).

2. Add zucchini, eggplant, green pepper, tomatoes, parsley, salt, basil leaves and pepper. Cover and cook 15 minutes.

3. Uncover and continue 30-40 minutes or until vegetables are tender and juice is thickened. Stir occasionally.