RECIPE: Summer Garden Ratatouille

This is a great way to use up that late summer produce. Whether from the garden, CSA, or farmer's market, you're sure to have much of these ingredients on hand at this time of year. Bon appetit!

Ratatouille

1 small eggplant, cubed
2 small or 1 med zucchini, cubed
1 small bell pepper, chopped
1 med onion, chopped
1 fresh tomato, chopped or 1 1/2 cups cherry or grape tomatoes, halved
5-7 cloves garlic, diced
1 cup chick peas
1/2 cup vegetable broth
2 cups crushed tomatoes
1/2 cup red wine
3 Tblsp fresh rosemary, minced (or 3 tsp dried)
3 Tblsp fresh oregano, minced (or 3 tsp dried)
1 Tblsp fresh thyme, minced (or 1 tsp dried)
1 Tblsp fennel seed, crushed
1 bay leaf

1. Roast or grill the first 7 ingredients until just collapsed and slightly caramelized.
2. Add roasted/grilled veggies to a soup pot and add rest of ingredients one by one, stirring and giving each time to combine with the veggies.
3. Let simmer on medium/medium-low for an hour or so, more if you'd like.
4. Salt and Pepper to taste.
5. Serve over whole wheat cous cous