Ratatouille is one of those dishes that people don’t make often enough. This easy ratatouille recipe celebrates vegetables and can be eaten on its own, with beans, pasta, on crostini or even as a side dish, much like my eggplant caponata recipe.
This is about the time of year when people who are lucky enough to have prolific gardens start to feel overwhelmed by the sheer volume of gorgeous bright red tomatoes and beautiful zucchini that their loving care has yielded. A problem I’d like to have, quite honestly…
Growing up, my grandparents next door neighbors had a garden behind their house. By the end of July, it was practically bursting at the seams. Every summer we were the grateful recipients of brown paper grocery bags filled with tomatoes and cucumbers from his garden. The trade off was the newspaper. One of us was sent next door to give them the paper every day after my grandparents had read it and in turn, every few days he left a bag of fresh from the ground veggies on the back porch. Not a bad arrangement.
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