Ratatouille a simple dish that makes use of ripe summer veggies

By LaVERLE McCANDLESS

Contributor

“In gardening, one's staunchest ally is the natural lust for life each plant has, that strong current surges through everything that grows.” Jean Hersey

Have any of you ever had one of those days that just before you are totally awake you feel as if something is calling you to the garden to “come and see me?” After a while you do get to the garden and start puttering about only to discover what was calling you. The first ripe large tomato! The one you have been looking for since you put the tomato plants into the garden back in May or early June.

Now that the zucchini are popping up all over, the peppers are all starting to produce, what to do with the excess besides wait until the neighbors lights are all out, sneak over and leave a bag of produce, mostly zukes on their door step. Or on the first four Tuesday mornings of the month take your extra prod to the Cheney Food Bank. It definitely won't go to waste there.

Fresh tomatoes are so versatile, in salads, plain slices on the plate, lightly broil them under the broiler for a different taste and add basil leaves to the top. There are zucchini recipe books out.

One of our favorite fresh vegetable dishes is a version of Ratatouille:

LaVerle's RATATOUILLE

Ingredients

2 tbsp olive oil

1 onion, chopped into medium sized pieces (now this is where the choice is up to you—we like a medium sized cooking onion or a large candy onion)

2 cloves garlic, minced or crushed

1 eggplant, peeled and chunked (if you like sliced, then slice)

1 medium or 2 small zucchini, chunked (or sliced)

2 medium sized sweet bell peppers (cut into strips)

1 Hungarian medium hot pepper (cut into small pieces)

2-3 tomatoes (cut into wedges)

handful of fresh basil leaves

fresh ground pepper

salt (if you like)

1 tbsp capers, drained (if you like) Try them, capers add an interesting flavor to the dish.

Directions

Heat the oil in large skillet on medium. Add onion and garlic; saute' over medium high heat until the onion starts getting soft (a couple-three minutes). Add eggplant and stir fry a couple more minutes. Add zucchini, peppers and stir fry a couple more minutes. Add the tomatoes and stir fry a couple more minutes. Then add the basil, salt and pepper.

Cover and simmer about 25-30 minutes over low heat. Uncover, stir gently and simmer five to 10 minutes more. Add the drained capers. This is good hot or cold.

Gardening questions? We are as close as the phone 455-7568 or e-mail at: [email protected]