A dinner of artichokes and ratatouille from my garden

My ratatouille recipe (inspired by what’s available in the garden):

  • Saute sliced onion in olive oil for 10 minutes

  • Add cubes of eggplant and handful of crushed garlic, saute for another 15 minutes

  • Toss in chunks of bell pepper, minced jalapeno, cubes of zucchini (or other squash)

  • Sprinkle with oregano, salt and cumin, then simmer for 20 minutes

  • Stir in halved cherry tomatoes and simmer another 10 minutes

  • Garnish with cilantro

From my gardenBeverly Ash Gilbertfrom the garden, harvest from my garden, ratatouille, cooking up summer, artichoke, ratatouille recipeComment