Southern Ratatouille

This recipe is perfect for summertime harvests: fresh squash, zucchini, eggplant, and more combine to make this easy dish.



Ingredients:

2 eggplant
3 yellow squash or zucchini
2 cloves fresh garlic, minced
1/2 onion
1 can of diced tomatoes or 2 fresh tomatoes
1 tbsp. olive oil


Preparation:

Saute garlic, onion and squash in olive oil for 3-5 minutes. Once it starts to cook, add eggplant. Continue to saute for 10 minutes. Add tomatoes. If using fresh tomatoes, cook until water evaporates. If canned, cook for 5 mintues. Serve over rice or noodles. I like quinoa, as the hearty flavor of the grain complements the ratatouille.