Autumn

My oh my – the switch has been flipped or the flip has been switched – instant autumn.
The good news is that harvest is in full swing with great many choices and the temperature is perfect for spending time in your kitchen.
Classic recipes still stand the test of time. Remember ratatouille?
The movie? Couldn’t get over rats in the kitchen. Yikes!

Ratatouille

2 tablespoons olive oil
1 medium onion, sliced
Salt and pepper
6 cloves of garlic, finely chopped
4 Japanese eggplants, cubed
2 bell peppers, thickly sliced
1 pound of summer squash, thickly sliced
2 pounds tomatoes, chopped
1 bay leaf
1 sprig fresh oregano
1 handful fresh basil, chopped

Heat the olive oil in a large skillet and add the onion, ½ teaspoon salt and a few pinches of pepper. Sauté over medium heat until soft.
Add garlic, eggplant and peppers, cook for 10 minutes or until the peppers are just tender.
Add summer squash, tomatoes, bay leaf and oregano. Cook over low heat for 20 minutes.
Add basil just before serving. Salt and pepper to taste.