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Recipe: Summer Garden Ratatouille

2 onions, chopped
4 cloves garlic, minced
1 bay leaf

Saute in 3 tablespoons oilve oil about 5 minutes

1 medium eggplant, chopped
1 ½ tbsp fresh basil
1 tbsp resh rosemary
1 ½ teaspoons salt
1 teaspoon fresh majoram, chopped (or ½ teaspoon dried)

Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes

2 summer squash, chopped
2 red peppers (Carmen would be best)
2 cups chopped tomatoes

Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, olives, or freshly grated Parmesean cheese

Recipe written by Sarah Myers, Linda Herr, and Joan Kreider 

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