Summer Ratatouille!

All the fresh veggies and herbs.  All. Of. Them.  This is great served over pasta or grains of your choosing, or as a side dish!

Ingredients

• 2 onions, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 3 tbsp olive oil
• 1 medium eggplant, chopped
• 2 tbsp fresh basil
• 1.5 tsp fresh rosemary
• 1 tsp marjoram
• 2 summer squash
• 2 sweet peppers
• 2 cup, chopped tomatoes

Directions

Sweat onions and garlic in oil.  Add eggplant and herbs, cover and cook over medium heat until eggplant is soft, about 15-20 minutes. 

Add squash, bell peppers, and tomatoes, and simmer until tender, about 10 minutes.