Deep Summer

We've hit deep summer.  Those days when the playgrounds are empty because everyone is at the Cape.  Those days when you start looking at your summer to-do list, erase a couple of wishes and add a couple of wants.  So far I've crossed off at least one thing -eating a whole pint of blueberries by myself.  I did that yesterday when I took an afternoon to myself.  I rode this bike and texted the person who borrowed my bike to next time please lower the seat to original setting after usage.  I also mailed the package on the back of the bike.  Huge.

I came back from my outing feeling extra-balanced.  (That is until I saw pictures of the Duchess step out of the hospital with baby George.  Oh, Kate, you do beat all.)  Starving but balanced.  I harnessed this hunger and peace and made dinner.  Summer Garden Ratatouille.  Now I know how the French get their children to love vegetables.  It did include a splurge on olive oil and heirloom tomatoes.  I want to buy heirloom everything.  Fortunately for both of us Ratatouille doesn't photograph well.  But, I will give you unsolicited advice and tell you to add it to your summer to-do list.  

Summer Garden Ratatouille

2 onions (chopped)

4 cloves garlic (minced)

1 bay leaf 

Saute in 3 tablespoons olive oil about 5 minutes.

1 medium eggplant (chopped)

1 1/2 tablespoons fresh basil (chopped)

1 tablespoon fresh rosemary (chopped)

1 1/2 teaspoons salt

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

2 summer squash (chopped)

2 green, orange, or red sweet peppers (cut in strips)

2 cups / 500 ml tomatoes (chopped)

Add simmer until peppers and squash are tender, about 10 minutes.  Serve over pasta or polenta sprinkled with Parmesan cheese.  

*minorly adapted from Simply in Season