Ratatouille
"Preserving the Harvest" by Carol W. Constenbader

This old favorite adapts to the freezer. Serve this dish with eggs, over pasta, or with lamb or beef. Whatever the time of year, your kitchen will be perfujmed with the essence of the summer's garden.

• 4 small zucchini, sliced
• 2 yellow onions, sliced
• 2 green bell peppers, seeded and chopped
• 3 cloves garlic, minced
• 6 tbsp olive oil
• 3 medium tomatoes, peeled, seeded and chopped
• 3 small eggplants, cubed
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1 tsp dried oregano

1. In a heavy 2-quart skillet, sauté the zucchini, onions, peppers, and garlic in 4 tbsp of the oil until soft. Add the tomatoes and heat thoroughly to help evaporate the liquid.
2. Meanwhile "sweat" the eggplants by tossing the eggplant cubes with the salt in a large bowl. Let rest for 30 minutes. Drain the cubes well.
3. Sauté the eggplant cubes in the remaining oil.
4. Add the eggplant cubes to the onion mixture and stir well.
5. Add the herbs and stir to distribute evenly. Cool.
6. Pour into a 3-quart casserole or divide into two portions and store in plastic freezer bags. Chill, label and freeze for up to 3 months.