Garden Ratatouille

My husband & I cooked up this ratatouille last night, based largely on a recipe from Simply in Season but with some modifications. It was more herby than the ratatouille I've had in the past. This was a good thing, turns out.

We split up the following work pretty much in half:

1) Chop two onions. Mince four cloves garlic. Saute in 3 tbsp olive oil with one bay leaf, five minutes.

2) Chop one medium eggplant. Add to the pan along with 2 tsp dried basil, 1 tsp dried rosemary, salt, & 1/2 tsp dried marjoram. Cover and cook over medium heat twenty minutes, or until eggplant is soft.

3) Add two summer squash & one zucchini chopped. Stir in one can diced tomatoes. Simmer for around ten minutes.

We served over pasta with grated Parmesan cheese.

All in all a tasty recipe for the weekend when I have time to chop & a husband to help me!

& we have a particular fondness for the zucchini & summer squash. Our first summer living near each other, we would buy up a bunch at the weekly Farmer's Market, & we pretty much incorporated them into every meal every day.

Favorite Song for today (led to in a more or less direct way by my favorite radio station):

Herman Dune- When We Were Still Friends