Ratatouille

The zucchini plants are producing, so we're trying to keep up. Ken gave four to one of our neighbors yesterday. And we used a few in that Provençal classic, ratatouille. The eggplant and tomatoes came from the Saturday market in Saint-Aignan.

Ingredients assembled.

The first thing we did was to slice the eggplant and zucchini into thick rounds. I painted them with olive oil before I put them on the grill for a little color. We sliced up a couple of onions and garlic cloves and sweated them over low heat in a big pot. We added bay leaves, red pepper flakes, thyme, oregano, and salt & pepper to the mix.

Eggplant rounds, grilled.

We sliced the tomatoes and added them to the pot along with the zukes and eggplant. That all got cooked, covered, for about forty minutes. I stirred it all around every five minutes or so.

Zucchini rounds, grilled, and tomatoes.

I grilled a couple of smoked sausages while the ratatouille simmered and then we served it. If I do say so myself, it was most delicious. And, of course, there are leftovers. I filled three containers and into the freezer they went. 

Everything into the pot!