This recipe is compliments of one of our market shoppers, Lee - - - thanks Lee!
Ratatouille is French in origin, touille means to toss. And, the ingredients are simply a stewed mix of garden fresh produce, plentiful at the EGFM, including tomatoes, eggplant, peppers, zucchini, onions and garlic.
There are many variations - here's the recipe from Lee:
2 Tbsp oil
2 Spanish onions roughly chopped
4 tomatoes peeled and quartered
2 unpeeled medium eggplants cut into 3/4-inch dice
2 green peppers seeded and cut into 3/4-inch dice
1/2 pound mushrooms quartered
4 unpeeled zucchini cut into 1/2-inch slices
3 cloves garlic, smashed
1 cup red wine
1 Tbsp paprika
2 tsp salt
Freshly ground pepper
1 tsp basil (optional)
Heat oil in large pot. Add onions and cook until soft. Add eggplant,
peppers, mushrooms, zucchini, garlic, wine, paprika salt pepper and
basil. Simmer slowly, uncovered, 2-3 hours, stirring occasionally.
Check seasoning. Serve hot with roasted meats or cold with a spoonof sour cream on top. Enjoy!