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Marcie's Ratatouille

Course: 
Ratatouille is the perfect summer CSA share recipe! Uses up all those summer squash, tomatoes and eggplants, and amounts don't have to be totally accurate, just close enough. I'm having it tonight with polenta.
Ingredients: 
  • 4 patty pan squash
  • 2 yellow squash
  • 2 medium zucchini
  • 2 Japenese eggplant or 1 Italian eggplant
  • 1 medium onion, chopped
  • 2-4 cloves of garlic
  • 1 14.5 oz can of diced tomatoes, or fresh tomatoes
  • Basil, oregano, thyme parsley, rosemary
  • salt to taste
Directions: 

Cut squash and eggplant into 1' cubes. Add 1-2 tbs. olive oil to frying pan, add onions and garlic and fry until translucent (be careful not to burn!) Add squash and eggplant and cook until slightly tender. Add tomatoes and herbs to taste and cook until softened and stew like. Add salt to taste.

Credit: 
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