Libby Hall’s Ratatouille (Excellent for Writers on a Cold Fall Day)

RATATOUILLE

E – Z – P – O – T  (eggplant – zucchini – peppers – onion – tomatoes)

Here’s how to make a hearty ratatouille.  I like heavily seasoned foods so you might prefer less spices.  For variety, you can add more or less of certain veggies or add  in curry paste, or chicken or pork.

1 eggplant  –  slice into chunks
5-8 zucchini (3 yellow crookneck and 3 zucchini) slice (as thin or thick as you like) 
Garlic – chopped  (as much as you can stand)
1 large onion – chopped
4 cups of sliced red, green yellow peppers     (Trader Joe’s “Melange a Trois” frozen peppers  — I use 2 bags)
EVOO  (about 1/4 in. in pan)
1 T. oregano
3 T. Cardamon powder  (sold in bulk herbs @ Vit. Cottage)
2 – 15 oz. cans of diced tomatoes 
Salt to taste

Add  EVOO to large pot—med. heat
Add chopped onion, do not brown  — saute until clear
Add eggplant and zucchini  — stir it in
Add peppers and garlic   –  mix it up again
Add oregano, cardamon powder and salt (to taste) 
Add contents of 2 = 15 oz. cans of diced tomatoes
Stir 
 Simmer on low heat for 30-40 minutes.   Makes 16  –  one cup servings. 

GOOD NEWS…this dish can be prepared in 20 mins.;  simmers for an additional 30-40 minutes…AND……it freezes well.
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