I always think of a ratatouille as a long stewed vegetable dish. When the summer vegetables are at their peak, or even just starting to wane -that flavour is fresh and delicious.

Summer Ratatouille

Tonight’s version included;

olive oil
1/2 cup sliced onion
2 garlic cloves
1 cup each chopped zucchini, cauliflower, eggplant and tomato
2 tbsp tomato paste
fresh basil
salt and pepper to taste

Saute onion in olive oil until well softened and starting to turn a golden colour. Add zucchini, cauliflower, and eggplant. Saute until vegetables are starting to soften – move vegetables over to the side and in a little hot spot add a wee bit more oil, along with the garlic and tomato paste. Allow tomato paste and garlic to cook a bit, then stir into the vegetables. Add basil, salt and pepper.