Little Peace Farm

Mailing list sign-up




Recent Comments
millie broughton said, "hello... doug and i so enjoyed the Christmas market...my h..." »

Chloe said, "Thank you for putting my exact thoughts and feelings into words! ..." »

Mom Scheidel said, "FINALLY! Tomatoes!!! Been waiting all year for the feast - toma..." »

Jen said, "WOW! We had mussels tonight with fresh garlic and tomatoes that I..." »

Betty Burke said, "Thank you Scheidel family. Made my chicken tonight and it was del..." »

Blog archives
<< Back

Summer Garden Ratatouille

2 onions (chopped)
4 cloves garlic (minced)
1 bay leaf

Saute in 3 TBSP olive oil about 5 minutes.

1 medium eggplant (chopped)
1 1/2 TBSP fresh basil (chopped; or 2 tsp dried)
1 TBSP fresh rosemary (chopped; or 1 tsp dried)
1 1/2 tsp salt
1 tsp fresh marjoram (chopped; or 1/2 tsp dried)

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 tomatoes (chopped)

Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated Parmesan cheese.

*Taken from Simply in Season.