This weekend we made garden ratatouille over polenta. Every ingredient came from a garden in my town (pop. 14,000), except for the garlic, olive oil, cheese and polenta. Ratatouille is one of my favorite dishes and, served over polenta, it's a creamy, tasty and healthy meal.

Next year I am seriously considering planting a "ratatouille garden," to provide all of the vegetables I will need to make the dish.

Ingredients:

Eggplant 1-2
Zucchini 1-2
Tomatoes 3-5
Bell Peppers 1-2
Onion 1
Basil 1 cup
Garlic 3-6 cloves
Olive OIl 1/4 - 1/2 cup
Salt and pepper to taste

Polenta (you will need fine ground cornmeal, olive oil and/or butter, salt and pepper)

Directions:

1 - Cook polenta according to whatever recipe you have.
2 - Dice all vegetables, run garlic through a press, lightly chop basil.
3 - Heat olive oil in large pot on stove. Preheat oven to 375 F.
4 - Add onion to olive oil in pot and saute until translucent.
5 - Add garlic, vegetables, basil and more olive oil as needed. Add salt and pepper.
6 - Cook on stove for about 10 minutes, bringing to a low boil.
7 - Place lid on pot and transfer to the oven, baking for 45 minutes.
8 - Remove pot from oven and heat on stove, lid removed, until excess liquid cooks off and you have a thick stew.
9 - Serve, top with parmesan or mozzarella if desired and enjoy!