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Ratatouille, that is!  This is simply a stew that is best made in the summer, as it contains vegges that are in season.  So, fear not, your family will not have to cash in your term life insurance because you died from eating rat meat…LOL!

This recipe from Martha Stewart’s Everyday Food is a good one, and simple to make.  The only change I made was to use fresh tomatoes instead of canned, but only do this if they are in season and you can find nice ones.  Otherwise, canned are better.

There are only two of us here, and this recipe makes A LOT.  I made this as a side dish to Julia Child’s leg of lamb, which I cooked in the NuWave Oven.  There was much more ratatouille than lamb.  So, what to do with the leftovers?

As the recipe says, this can easily be frozen.  But last night, when I was making Giada’s Simple Bolognese Sauce for pasta, I decided to toss in some of the leftover ratatouille, as the sauce was simmering.  I added an extra can of crushed tomatoes so that the sauce would not be too thick and chunky, as it was, it came out just right.

To me, ratatouille and pasta go together.  For a lighter dish, simply toss the warm vegetable stew with the pasta of your choice, and maybe add some grated Parmesan cheese.

So, this summer, take advantage of the low prices of veggies in season…eggplant, zucchini, etc…and make up a big pot of ratatouille.  And then come up with your own ways to use the leftovers!