Ratatouille

This dish is any veggie lover's dream... and it makes me yearn for my very own garden even more!

These ingredients are more of a suggestion than a hard and fast rule. Play around with proportions and ingredients, if you like.

2 large eggplants, peeled, cubed
6-8 zucchini, coined
3 bell peppers, chopped
5 garlic cloves, whole
3 garlic cloves, minced
2 yellow onions, chopped
1 bay leaf
3-4 sprigs of thyme
4 large tomatoes or 1 can whole tomatoes
1 TBS EVOO

In a large pot, sauté the onions in EVOO until brown. Then add peppers and allow to soften. Stir in whole garlic cloves, tomatoes, bay leaf. Turn down heat and simmer 10 minutes. Add zucchini, eggplant, thyme, S&P. Simmer another 20 minutes or until everything is cooked through. Fish out bay leaf and whole garlic cloves before serving.

At this point, either top each bowl with minced garlic and serve with bread or rice OR cool and put in freezer bags.

Please note that if you choose to freeze in individual portions (like I did), allow to cool on stove, then pour into labeled ziplock bags. I also allow the bags to cool on the counter before putting them in my freezer. It’s also a good idea to lay the bags flat on a baking sheet before you freeze and then take them off the baking sheet once frozen. This makes them into a nice flat frozen bag of goodness that stacks easily in the freezer. It will keep for up to 3 months.
**I actually made this recipe about a month ago and have already defrosted half of my supply! It still tastes great once thawed and reheated!