Yellow ratatouille

This slight variation on the traditional ratatouille (vegetable stew from South of France) uses yellow summer squash and white eggplants for a bright coloured dish with a delicate taste. You can use tellow peppers for an even yellow-er result.

1 big yellow onion
2 cloves garlic
1 to 2 yellow summer squash, depending on the size
1 big white eggplant
2 bell peppers (red and/or yellow)
2 big tomatoes (or 1 very big), preferably from a heirloom variety with a dense flesh, red or yellow
1 bay leaf
1 sprig thyme
1 sprig oregano
a few rosemary leaves (not too much as the taste is really strong, the 5-ish leaves at the top of a sprig are enough)
a few basil leaves
salt
pepper
good quality olive oil

View the full recipe at Lemon Pie and Tie&Dye →