I came back from my outing feeling extra-balanced. (That is until I saw pictures of the Duchess step out of the hospital with baby George. Oh, Kate, you do beat all.) Starving but balanced. I harnessed this hunger and peace and made dinner. Summer Garden Ratatouille. Now I know how the French get their children to love vegetables. It did include a splurge on olive oil and heirloom tomatoes. I want to buy heirloom everything. Fortunately for both of us Ratatouille doesn't photograph well. But, I will give you unsolicited advice and tell you to add it to your summer to-do list.
Summer Garden Ratatouille
2 onions (chopped)
4 cloves garlic (minced)
1 bay leaf
Saute in 3 tablespoons olive oil about 5 minutes.
1 medium eggplant (chopped)
1 1/2 tablespoons fresh basil (chopped)
1 tablespoon fresh rosemary (chopped)
1 1/2 teaspoons salt
Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes
2 summer squash (chopped)
2 green, orange, or red sweet peppers (cut in strips)
2 cups / 500 ml tomatoes (chopped)
Add simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with Parmesan cheese.
*minorly adapted from Simply in Season