Ratatouille

I hate zucchini. But everyone's gardens always have a plethora of zucchini this time of year so I inevtiably end up with some. And there is only so much zucchini chocolate cake you can make (a recipe I promise to publish). So to use up my least favorite vegetable, I make ratatouille, adapted from the Joy of Cooking cookbook. The end result is delicious and the only way to eat any type of squash, including eggplant.

The Joy of Cooking cookbook is a must for everyone's kitchen. There is literally a recipe for everything in it. Come across a turtle you need to cook up? This cookbook will tell you how to find the tastiest turtle meet and how to cook it. Using canned turtle? The cookbook will tell you how to adapt your recipe. Even exotic foods like breadfruit are in this cookbook.

Ratatouille 

Ingredients

• 1 medium or large zucchini (or squash or eggplant) sliced. 
• 2 cloves garlic
• 2 green peppers, sliced.
• 2 large onions. 
• 5 or 6 tomatoes sliced
• 1 sprig of rosemary.

Instructions

1. Slice the onions and cook with the garlic in 1/3 cup olive oil.
2. Layer everything, salting and peppering each layer. Start with the zucchini slices in the bottom a roaster. Top with a layer of onions. Then a layer of green peppers. Finally, layer the tomatoes on top. Add the rosemary and drizzle with olive oil
3. Cook for 40 minutes, covered in an oven at 350. Uncover and cook 20 minutes more. 
4. Serve. We eat ours sometimes with sour cream.