Today's finds from the garden: eggplants, Speedy Silver Zucchini, Yukon Gold potatoes, small onions, fresh garlic and fresh basil. Using the veggies from the garden and a few ingredients on hand, I made this delicious ratatouille.
Here's how: (Note: I replace the peppers with potatoes, as my peppers have not yet arrived;)
Slice the eggplant, zucchinis lengthwise to 1/4 slices;
Slice potatoes in thin slices;
Finely chop the onions and garlic cloves;
Cut basil leaves in thin shreds;
Heat a large skillet with olive oil on the bottom, pan fry eggplant, zucchini and potato slices until they take on some brown coloring. Remove vegetable slices from the skillet. Heat a little olive oil in the skillet, saute onion and garlic until they turn translucent. Add the basil and homemade tomato sauce (from last year, will explain how in future blog). Add the veggies previous removed from the skillet. Cook until sauce thickens a little. Add salt and pepper to taste, Stir. Garnish with freshly shredded Parmesan cheese.... enjoy!
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