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Sun Belle Ratatouille


serves 4 as luncheon course, 6 as a vegetable side

1/3 cup virgin olive oil
1 1/2 cup chopped sweet onion
5 cups chopped Sun Belle greenhouse eggplant (purple, white or graffiti or mix them up)
2 cups Sun Belle greenhouse bell pepper (orange or red or mix them up)
2 cups chopped Sun Belle greenhouse tomatoes (either beefsteak or on the vine but they should be dead ripe)
1 bay leaf
1/2 teaspoon dried thyme
Salt and pepper to taste


1. In a pan sauté over medium heat the onion in the olive until it starts to get translucent.
2. Add the eggplant and bell pepper and cook for 5 minutes coating the vegetables in oil.
3. Stir in the tomatoes, bay leaf, thyme, salt and pepper and turn up heat until ingredients begin to boil.
4. Cover pan, turn heat to low (so as not to scorch) and cook 30 minutes.
5. Take off lid, take out bay leaf, adjust seasonings and cook stirring gently until desired degree of tenderness is reached.

Serve warm or cold. If served cold, it is refreshing to serve a portion of ratatouille with a slice of lemon

Note: This recipe aims at highlighting the fresh sweet qualities of these mild greenhouse grown vegetables so no garlic is included. Feel free, however, to add a clove or two of minced garlic with the onions if you desire.