One of my favorite recipe when the huge zucchini start showing up in our garden. A hearty meal in itself that can also be served on pasta with cheese on top for a ratatouille au gratin!

Enjoy!

Ingredients

• 1 large eggplant cut in cubes 1 inch size.

• 1 extra large zucchini or 2 medium ones cut in cubes same size.

• 1 red pepper diced

• 1/2 long hot pepper diced

• 2-3 cooking onions diced

• 5 garlic cloves minced

• 12 fresh plum tomatoes diced up or a can a diced tomatoes (San Marzano if available).

• 2 tbsp of tomato paste.

• 3-4 tbsp of fresh basil (one branch from your garden) chopped

• 1-2 tbsp of fresh thyme chopped

• Olive oil

The order in this recipe is important.

In a Large Dutch oven, follow these steps and do not wipe the pot between each steps.

1- Heat 2 tbsp of olive oil, place the eggplant in the pan and season with 1/2 tsp of salt. Cook for about 10-12 minutes (still all denté). Remove from the pot and set aside.

2- Keep the remaining oil and add one more tbsp. Add the zucchini and cook for 3 minutes or until soft but still al dente. Add 1/2 tsp of salt, remove from the pot and set aside in a separate bowl.

3- Add another tbsp of oil and add the onions and peppers cooking for 2-3 minutes, then the garlic cooking for another minute.

4- Add the tomatoes, thyme and tomato paste and cook for 10 minutes or until the tomatoes break down.

5- Add the eggplant back to the pot and simmer for 10 minutes or until the eggplant is soft. Add the zucchini and simmer for 2-3 minutes. Add the basil and simmer for another minute et Voilà!

This dish is excellent the next day and freezes very well.