Ratatouille

by Michelle

This is a great side dish that has a wonderful history behind it. Often families would make massive batches of it around the first snow and keep it outside all winter. They would bring small amounts of it inside and heat it over the fire and eat it for dinner. This side dish helped many many European families survive the winter.


1 whole Eggplant
2 Onions
2 medium peppers
2 medium zucchini
1 1/2 medium tomato
1 leaf of thyme
1 bay leaf
1 tbsp of olive oil

Heat olive oil in a large pot. Chop up all vegetables in large chunks. Throw eggplant in pot first and coat in oil. Then throw in the other vegetables mix them all up together. Add spices. Simmer over medium low heat for about 45 minutes and serve with chicken or fish. Also it tastes better 1 or 2 days later. Also it is one of the best dishes to freeze. Enjoy!