Ratatouille

I've got lots of zucchini and peppers from the garden, and I bought some eggplant from the Farmers' Market this week so I could make this. And it is so good.

Ratatouille

Ingredients:

• 1/2 cup olive oil
• 1 large onion, diced
• 1 large garlic clove, minced
• 1 medium eggplant, cut in 1-inch pieces
• 1 large green pepper, cut in 1-inch pieces
• 3 medium zucchini, cut in 1-inch-thick slices
• 1/2 cup water
• 1 T salt
• 2 t. oregano leaves
• 1 t. sugar
• 1 can diced tomatoes

Directions:

1. In 6-quart Dutch oven or saucepot over medium heat, cook onion and garlic in hot olive oil until tender, about 10 minutes, stirring occasionally.
2. Add eggplant and the green pepper; cook for 5 minutes, stirring frequently.
3. Stir in zucchini, water, salt, oregano and sugar; heat to boiling.  Reduce heat to medium-low and cook 10 minutes.
4. Stir in tomatoes and cook for an additional 20 minutes or until vegetables are tender, stirring occasionally.  Serve hot or follow step 5.
5. Cover vegetable mixture and refrigerate to serve cold later.

The original recipe actually said to cut the garlic clove in half and then discard it prior to adding the eggplant and green pepper.  Not a chance.  I just minced it and left it in.  Also, I used one large zucchini and substituted the can of diced tomatoes for the 2 fresh tomatoes (cut in wedges and added at the very end) called for in the original recipe.  My tomatoes are just now starting to ripen, so I didn't have any to use yet.

I let this cool down to refrigerate for tomorrow.  I'm trying to decide whether I should heat it back up or serve it cold.  I couldn't help myself and ate some when it was lukewarm, and that seemed like the perfect temperature.  What do you think - hot or cold?

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