The farmers market had some beautiful squash last week and I got inspired to create a quick ratatouille. You can make this in under an hour and it will grace your table. Put this on your table and there will be nothing left in the pot when you clear the table. This is a side dish that goes with almost anything. It can be a main course if you serve it with a bowl of quinoa.
2 Tbsp. olive oil
2 cloves garlic, minced
1 onion, chopped
1 globe eggplant
2 zucchini squash
2 yellow crookneck squash
1 14oz. Can of diced tomatoes
1tsp. dried oregano
Salt and pepper
Slice the eggplant and sprinkle salt over the slices. Set in a bowl for ½ hour.
Wipe the salt off the eggplant and cut into I inch squares. Set aside.
Heat the olive oil in a large pot. Add the onion and cook about 5 minutes. Add the garlic, eggplant, squashes and the tomatoes. Stir, add the oregano and a little salt and pepper. Cook over a low heat for 45 minutes to an hour.
Note: if you have fresh sweet and delicious tomatoes, you can use them instead of the canned ones. About 1/12 cups fresh chopped tomatoes.
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