An overhead view of a blue and white plate of multi-colored and vegetable-heavy ratatouille

Photo by Ashley Burch

Recipe by June Naylor
Serves 4 to 6

3 Japanese eggplants
1 zucchini
1 yellow squash
1 green bell pepper
1 red bell pepper
1 yellow onion
1 to 2 cloves garlic
1 to 2 jalapeños, seeded (optional)
4 to 6 Roma tomatoes, depending on size
2 to 3 tablespoons olive oil
3 tablespoons chopped fresh herbs, such as basil, oregano, thyme
Salt and pepper to taste

Dice the eggplant, zucchini, squash, bell peppers, and onion into 1/2-inch pieces. Mince the garlic and jalapeños (if using). Cut tomatoes into quarters.

Warm 1 tablespoon olive oil in large skillet and saute eggplant, squash, peppers, onion, garlic, and jalapeños together over medium heat, stirring to cook evenly. Add olive oil if mixture seems dry.

After about 5 minutes, add tomatoes and stir well. Lower heat to simmer and cover, cooking gently for about 30 minutes.

Add chopped herbs, salt and pepper to taste, and stir again, continuing to simmer another 5 minutes. Adjust seasonings. and serve as a side to a meat dish, or as a main course with your favorite crusty bread or over polenta or saffron rice.

This recipe originally appeared in “How to Start a Vegetable Garden in Texas,” January 2022.

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