Ratatouille

A yummy vegetable stew! This is a good later summer stew styled after the stew from the Provence region of France, but you don’t need to go to France to get your ingredients. You can grow them all in your backyard.

1 medium eggplant, cut crosswise into ¼ inch slices

¾ lb. potatoes, peeled and thinly sliced

3 medium onions, sliced

1 medium zucchini, scrubbed and cut into ¼ inch slices

3 garlic cloves, chopped

1 ½ cups chopped tomatoes with juice

4 tbsp. olive oil

salt, pepper

  Place eggplant in colander, sprinkle with salt and set aside to drain for 30 minutes. When ready, rinse, pat dry and set aside. Rub a large deep baking dish with oil. Place half the potatoes at the bottom of the dish. Layer with half of the garlic, then cover with half of the tomatoes. Season well with salt, then repeat the layering, ending with tomatoes. Add olive oil, cover and bake at 400 F for 45-65 minutes. This can also be easily cooked in the microwave for about 20 minutes on medium-high.