My mom gave me a lot of fresh veggies from her garden the other day, including several baby eggplants. Today I decided to make something using the cornucopia of produce I had in my fridge. I quickly settled on ratatouille. Everything except the olive oil, garlic, salt and pepper came from either my mom’s garden or my own. I diced most of the veggies in advance throughout the day when I was feeling well enough to stand and use a knife. This worked really well and cut down on the time it took me to actually cook dinner.

4 Roma tomatoes, diced
2 baby eggplants, diced
2 cloves garlic, minced
1 orange bell pepper, diced
1 medium red onion, diced
1 medium zucchini, diced
3 Tbs flat-leaf parsley, finely chopped
1 tsp fresh thyme
1 Tbs olive oil
Salt and pepper

In a large saute pan combine oil and onion. Cook on medium heat until onions are translucent and slightly caramelized. Add tomatoes, eggplant, garlic, bell pepper, zucchini and thyme. Lower heat to a simmer. Cook until all the vegetables are cooked through. Turn off the heat and stir in the parsley. Add salt and pepper to taste.