Ratatouille!

No, not the movie. Though that was fun, wasn't it?

My daughter Hanna made mega batches of ratatouille last fall and froze them in ziploc bags. Her method (in winter) is to let a package thaw a bit, empty it into a casserole dish, add a couple of sausages (Mennonite farmer is good, or Italian), and put it in the oven for half an hour.

Here's the basic ingredient list:

Olive oil
Onion
Zucchini/Eggplant
Red/Yellow Peppers
Garlic
Tomatoes
Salt & Pepper
Red Pepper Flakes

Cook for about 20 minutes until nice and saucey. Cool, then freeze.

So I saute the vegetables in my wok in as much olive oil as it needs. The ratio of tomatoes to *other* that I've been doing is about half. I don't have any peppers in the garden (and am not overly fond of them cooked, anyway!) but I do have both zucchini and eggplant. I don't have red pepper flakes at the moment so added a couple shots of tobasco sauce.

Here's what it looks like while cooking down: