Ratatouille makings. Tomato, eggplant, peppers, squash.
An old fashioned vegetable dish, ratatouille is a combination of all the things I grow in my garden. Julia’s Ratatouille is garden gold in your freezer.
Once you master a great dish like ratatouille, you become confident enough to try variations.
I can hear Julia Child talking about this dish. The full name of the stewed vegetable dish is Ratatouille Niçoise. Her recipe is the classic, start there and then adapt it to your taste.
It’s time to make ratatouille when there is an abundance of eggplant in the garden. Usually the last main crop vegetable to produce in my vegetable patch, eggplant is the star of my version. If your don’t like eggplant then leave it out of the recipe.
This dish very quickly uses up the seasonal glut of produce that happens in August. By now, I have all the zucchini, tomatoes and eggplant that I can eat. I grow every vegetable that goes into this simple French peasant dish.
This dish is a celebration of my garden bounty. It’s a thanksgiving meal at the peak of the growing season.
Cabin fever cure
Make a double batch because this stew reheats well for the next day or hoard it for your lunches. Make this dish and freeze it. This winter, when the snow is falling, a reheated ratatouille meal will taste like a garden party in your mouth.
Reading seed catalogs while eating a steamy bowl of home-grown and homemade ratatouille is a ritual guaranteed to cure cabin fever. That vegetable casserole inspires my wintertime seed order.
Julia’s Ratatouille is garden gold in your freezer, A true example of your garden prowess.This versital vegetable casserole can be a featured entre, a side dish, lunch for many cold winter days.
I freeze it in portions for one or two.Serve it over noodles or rice for a heartier meal. Add a slice of crusty bread. Make plans to go to Paris some day.
Here is my version:
Ratatouille home-grown and homemade 
