As prepared by Patrick Horan, Co-Owner, Waldingfield Farm, Inc.

Ratatouille comes from "touiller," which means to toss food and "rata," derived from French military slang for "rough stew".

INGREDIENTS:

2 tablespoons olive oil

2 cloves garlic, crushed and minced

1 large white onion, chopped

1 large eggplant, cubed

2 cans (14.5 ounces each) diced tomatoes

1.5 cups fresh, chopped tomatoes, coarsely chopped

3-4 small zucchini and/or summer squash cut into 1/4-inch slices

1/2 cup fresh basil (or dried if fresh is unavailable) chopped or unchopped

1 cup of fresh corn, taken off cob (frozen is okay if fresh is unavailable)

NOTE:

This is Waldingfield's version of ratatouille but any fresh garden vegetables (i.e. peppers) and herbs can be added to taste as well.

PREPARATION:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat.

Add onions and cook, stirring often, until softened, about 4-5 minutes. Add garlic, zucchini, and squash. Cover and let cook for 10 minutes on medium heat. Add eggplant; stir until coated with oil. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Add 1 cup corn, stir in and add ½ cup fresh basil. Cover and cook for 5-10 minutes. Great with crusty fresh bread and your favorite chicken, fish, or fresh meat.

Serves 4-5.