Meanwhile, Back at The Chateau

Last night I did my best attempt at recreating the scents and sounds of dining on the French Riviera in Nice, France.

The abundance of vegetable and spices are perfect now that summer is here. There is some chopping; however, I tend to like to chop vegetables and spices turning my kitchen into a fragrant mediterranean escape.

Actually, it's therapeutic when accompanied with a glass of burgundy wine. My little herb garden was calling out my name. Sometimes I think I plan my meals around spices as much as around wine.

Ratatouille ingredients:

1 med. onion, chopped
2 med. bell peppers, in strips or cubes
2 sm. or 1 med. zucchini, cubed (or summer squash or a combination)
1 sm. eggplant, cubed
4 cloves crushed garlic
2 med. tomatoes, in chunks
1 bay leaf
1 tsp. each basil and marjoram
1/2 tsp. oregano
Dash of ground rosemary
1 C burgundy or as desired
1/2 c. tomato juice
2 tbsp. tomato paste
2 tsp. salt
Black pepper
1/4 c. olive oil
Fresh chopped parsley

Saute the garlic into the oil. Add bay leaf and onion. salt as desired. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Continue to stew until all vegetables are tender. It's really up to you how think and cooked you prefer as this point.