"So long, summer" Ratatouille
Recipe type: end of summer harvest surplus extravaganza
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
This is the perfect dish to whip up when the frost has left you with a plethora of garden veg to use up! It's wonderful eaten so many ways, and it freezes beautifully, as well, in containers or bags.
  • 6 Tb olive oil
  • 6-8 garlic cloves, smashed and diced
  • 6 pounds ripe tomatoes, chopped
  • 2 large onions, chopped
  • 6 carrots, chopped
  • 8 bell peppers, mix or colors, natch'
  • 4 lbs eggplant, cut into 1-inch cubes
  • 4 medium zucchinis, cut into 1-inch cubes
  • 2 medium summer squash, cut into 1-inch cubes
  • ½ cup fresh flat-leaf parsley, roughly chopped
  • ½ cup fresh basil, roughly chopped
  • Salt and pepper, freshly ground, to taste
  1. Heat 2 Tb olive oil in large saucepan, add garlic and saute for 30 seconds or so.
  2. Add tomatoes, bring to a boil and lower heat, simmer until sauce thickens, 15 min+.
  3. In a large pot, heat remaining 4 Tb oil over medium heat. Add onions and carrots. Saute until onions are translucent, about 5 min. Add peppers and eggplant and continue sauteeing until eggplant begins to soften. Add zukes and squash and cook just until they are barely soft. Add tomatoes, herbs and cook for another 5 min to combine the flavors nicely. Taste and add salt and pepper judiciously. Serve with rice, pasta, steamed chicken or fish, grated parmesan cheese or what-have-you. Just serve!
Recipe by vomitingchicken.com at https://vomitingchicken.com/long-summer-ratatouille-recipe-queen-fall-garden-stew/