MEATLESS MONDAY

This beautiful weather and all the green makes me think about Summer produce coming in. Today's recipe would be a great way to showcase the fresh veggies from the garden. It is loaded with vegetables and will be a great "stand alone' dish for dinner. It comes from one of my favorite magazines COOKING WITH PAULA DEEN. I really enjoy watching her on T.V.; and I love how she's adding more healthy choices to her recipes since she has been diagnosed with Diabetes.

RATATOUILLE

2 lbs. eggplant, cut into 1/2 inch pieces

5 tsp. salt divided 

2 1/2 lb. plum tomatoes

2 tbsp. olive oil

2 c. chopped red onion

2 c. chopped red bell pepper

1 1/2 c. chopped green bell pepper

5 cloves garlic, minced

1 lb. zucchini, sliced into half-moons

1 lb. yellow squash, sliced into half-moons

3 tbsp. Worcestershire sauce

3 tbsp. fresh thyme leaves

1/8 tsp. ground red pepper

Sprinkle eggplant with 3 tsp. salt and toss to coat. Let stand for 30 minutes; drain.

Bring a saucepan of water to a boil. Using a paring knife, cut a small X on the bottom of each tomato. Drop into boiling water for 20-30 seconds; remove and place in a bowl of cold water. Peel tomatoes, discarding skins, and chop.

In a large Dutch oven, heat olive oil over medium-high heat. Add onion, bell peppers, and garlic. Reduce heat to medium and cook, stirring often, for 6 minutes. Stir in eggplant and tomatoes; bring to a low boil, and cook, stirring occasionally, for 10 minutes.

Stir in zucchini, yellow squash, Worcestershire sauce, thyme, ground red pepper, and remaining 2 tsp. salt (I will omit). Cook, stirring occasionally, for 20 minutes or until vegetables are tender.

*Using canned plum tomatoes would shorten time in the kitchen, but would, of course, lessen the "fresh veggie" effect.