ratatouille - our way

My basket this week was filled with eggplant, summer squash, fresh basil, parsley, and more. And so we made ratatouille. Except I didn't use fresh tomatoes - I was out. This recipe is what we followed somewhat closely.

Tiff - here's how we did it. Sorry if the image looks gross. I don't know how to photograph a saucy mess of veggies. But it tasted most delicious!

1 Jar of your favorite red sauce - the organice marinara sauce at Trader Joes is good!
Bunch of fresh parsley - chopped
8 -10 fresh basil leaves - chopped
1 onion
1 eggplant
1 yellow squash
Olive oil
Sea Salt
Freshly Grated Parmigiana

Pour sauce in small pot. Add parsley and basil. Simmer. Cut eggplant into 1 inch cubes and place in colander in sink. Sprinkle with sea salt and let sit for about 30 minutes. Dice up your onion and cut up your squash into thin slices, then cut in half if slices are too large.

Add 3 tbsp olive oil to heavy saucepan. Over medium heat cook up that onion until nice and soft. Remove from pan and place in a bowl. Add 3 more tbsp of olive oil and cook up your squash. Sprinkle with sea salt. Takes about 8 minutes to cook. Remove and add to bowl with onions. Add 1/4 cup of olive oil and cook your eggplant - about 10 minutes.

Add all vegetables together in saucepan and pour red sauce over the top. Add a bit of black pepper and simmer away. About 45 minutes. Stirring occasionally.

When serving sprinkle with fresh parmigiana cheese and torn basil leaves.

Enjoy.