My grandmother grew herbs, zucchinis, and eggplants in her garden every year. She served Ratatouille (rat-ah-too-ee), during the late summer and autumn months. With fresh, simple ingredients, it’s a dish that never fails to satisfy!
Six tomatoes, cut up
2 to 3 tablespoons olive oil
Three zucchinis, chopped
One small green pepper, chopped
Two eggplants, chopped
Four onions, chopped
Two cloves garlic, minced
One bouquet garni (see below)
Salt and pepper to taste
Italian sausage cooked, cut in rounds
Cook tomatoes in olive oil. Add remaining ingredients and cook on low heat, covered, for one hour. Add cooked Italian sausage. Serves six.
Three sprigs chervil
One bay leaf
Three sprigs parsley
Two sprigs thyme
Dried herbs tied in cheesecloth may be substituted. Cook no longer than twenty-five to thirty-five minutes.
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