Ratatouille with Quinoa

  Around our home anything that remotely resembles the recipe below is called Ratatouille. Maybe we're wrong, but one thing is for sure, if any combination of eggplant, peppers, tomatoes, yellow squash and zucchini is available, we cook it and call it the R-word. I'll list the ingredients for this version, but it isn't likely this exact recipe will be repeated here again. We even cook it different depending on the time of the year. In the summer we tend to use the stove top more and try to get it cooked relatively fast to avoid heating the kitchen up, but in the fall we make it in the oven and roast everything. As many ingredients as possible were used from the bucket garden.

Ratatouille with Quinoa

1 small Lavender eggplant cubed

2 small to medium zucchini cubed

3 small yellow squash cubed

3/4 medium white onion chopped

1 yellow bell pepper chopped (light green really ...)

4 plum tomatoes chopped (seeds removed)

1 14 oz can diced tomatoes

1/2 c canned mushrooms

2 cloves garlic (pressed)

1 1/2 c celery chopped (leaves and all)

6 tbsp extra virgin olive oil

1 bunch parsley chopped (reserve small amount for garnish)

1 small bunch oregano chopped

1 small bunch basil chopped

4 c cooked quinoa

grated mozzarella cheese

salt

pepper

  In a large skillet heat olive oil over medium heat. Add onions and garlic. Stir until soft and the aromatics are released. Add celery eggplant, and yellow squash. Lightly salt to help the vegetables to weep. Saute for 5 minutes. Add zucchini peppers and tomatoes. Once again, lightly salt. Saute for 5 minutes. Add additional salt and pepper to taste. Add parsley, oregano, basil and mushrooms. Stir well and simmer for 30 minutes. Stir occasionally. Serves 4. Plate over quinoa. Melt cheese on top. We use the microwave. Garnish with chopped parsley. Enjoy!

TTFN

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