RATATOUILLE
Serves 4 as a side dish
2 Tbsp. olive oil
1 onion, diced
1 bell pepper, diced
2-3 cloves garlic, minced
1 eggplant, diced
1 zucchini, diced
1-2 tomatoes, seeded & diced
Salt & pepper
2-3 Tbsp Basil, torn into pieces

Heat oil in a saute pan. Add onion and saute until onion becomes transparent. Add garlic and stir until cooked through.

Add eggplant, zucchini and tomato and about ¼ cup water. Stir to heat through and reduce heat to a simmer. Add salt & pepper to taste. Cover and simmer about 20 minutes until eggplant is cooked through. Add water as necessary to keep vegetables moist. Remove from heat and stir in basil. Adjust seasoning.

Amounts of vegetables are not set in stone. Adjust amounts to taste.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE