Betsy's Favorite Ratatouille Recipe

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Accounting's own Betsy Jensen loves this recipe because it is a delicious way to use many Jacobs Farm / Del Cabo herbs and vegetables in one dish.

Ingredients

2 onions, sliced into thin half moons
3 cloves garlic, minced
2 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, diced
8 Roma tomatoes, chopped
1/4 cup olive oil
1 bay leaf
2 tablespoons fresh parsley, chopped
4 sprigs fresh thyme
1 teaspoon sugar
Salt and pepper, to taste

Directions

Cut up the eggplant, zucchini, and yellow squash and put into a colander. Sprinkle with salt, toss, and leave to drain for 30 minutes, while preparing the other vegetables. Blanch, peel, and halve the tomatoes.

In a large pot, heat the oil, fry the onions and garlic until soft. Dry the eggplant and squash on paper towels and add to the pan with the peppers, tomatoes, sugar, and spices. Cook for 45 minutes until the veggies are tender, but not mushy. Add salt and pepper to taste. Serve hot or cold with garlic bread or toss with your favorite pasta. Serves 6-8.