There was a recipe for ROASTED RATATOUILLE in a section of my newspaper, and I had everything but the eggplants and onions growing in my garden. I like when that happens. I went to my local organic farmstand to buy the eggplants and picked up some onions, garlic, and sweet corn while I was at it. The recipe said to use thyme to season it, but I ignored them and used basil instead. I also didn't have enough cherry tomatoes, so I cut up some of my larger tomatoes.
Ingredients
2 eggplants, cubed
2 onions, diced
1 yellow bell pepper, cut into pieces
2 zucchini, cubed
12 garlic cloves, peeled and halved
Large handful of fresh basil
¼ cup — olive oil
Salt and black pepper to taste
2 cups — cherry tomatoes or cubed tomatoes
