When I lived at home during my years at New York University, I made ratatouille for my Dad all the time. I have not made it in 20 years, but, when I saw the eggplant on the list from CSA Week #7 (ingredients marked with an *), I knew it was time to make it again.
makes 4 servings
1 eggplant *
1 summer squash *
2 fresh tomatoes *
1 small can organic diced tomatoes
1 bunch lemon basil * (optional)
S and P
Lemon basil flowers for garnish (optional)
Prep all of the vegetables: dice the eggplant, squash, onion and tomatoes. Chop the basil and set aside.
Sauté eggplant in olive oil until just soft. Add the onions. When they are just softening, add the zucchini, fresh and canned tomatoes, and cook until a sauce forms and the whole thing comes together, about 10 minutes. Season with salt and pepper. Turn off the flame and add chopped lemon basil.
Transfer to a serving bowl and let cool for a few minutes. Garnish with the flowers of the fresh lemon basil and enjoy!