Sometimes, even the best intention for vegetables go unused. After our shopping trip to Stanley’s (which, if anyone lives in Chicago, is a definite stop for groceries, the amount of produce one can get for so little is astonishing), we were loaded down with our favorite fruits and veggies. Unfortunately, with a trip to my parent’s house this weekend, leftovers from Easter dinner, and Michael being sick, our dreamy menu plan fell a little short. But not to worry, we still were able to use the veggies piling up in our fridge, and Michael made them into a delicious ratatouille.
- 1 white onion, chopped
- 3 medium sized zucchinis, sliced
- 1 eggplant, diced
- 3 garlic cloves, chopped
- Salt & pepper, for taste
- 3 C tomato basil sauce
Start by frying up garlic in a saute pan, until fragrant. Add onion, zucchini, eggplant, and onion. Saute until slightly brown, or until they taste good to you. Add salt and pepper to taste. Once cooked, top with tomato basil sauce and serve.
What is your favorite go-to dinner?