Ratatouille


4 cups cubed unpeeled Italian eggplant
2 cups cubed baby zucchini
2 cups cubed yellow squash
1/4 cup virgin olive oil
1 small green pepper, coarsely chopped
1 small yellow pepper, coarsely chopped
1 medium onion, coarsely chopped
1/2 teaspoon Spice Hound minced garlic
1 teaspoon water
2 large cans (14.5 oz.) fancy tomato wedges, drained
1/2 cup Chablis or other dry wine
1/3 cup small pitted ripe olives
1 teaspoon salt
1/2 teaspoon Spice Hound ground white pepper
1/2 teaspoon Spice Hound dried whole basil
1/2 teaspoon Spice Hound dried whole oregano
1/4 teaspoon Spice Hound dried whole marjoram
1/8 teaspoon Spice Hound dried whole rosemary, crushed
1/8 teaspoon Spice Hound dried whole thyme
1 Spice Hound bay leaf
Freshly grated Parmesan and Romano


Saute eggplant, zucchini and yellow squash in olive oil in large Dutch oven or large sauce pan over medium heat for 6 to 8 minutes, stirring occasionally.
Re-hydrate minced garlic in water for about 1 minute and add to pan.
Add peppers, onion, and garlic; saute for an additional 8 minutes, stirring occasionally.
Add tomatoes, wine, olives and spices; cover, reduce heat and simmer for 5 minutes.
Remove and discard whole bay leaf.
Transfer to a large serving dish and sprinkle with freshly grated Parmesan and Romano cheese.
Serve with a slotted spoon.
Yields 8 servings.