The Orange Strainer: Ratatouille

Recipe: Ratatouille
Source: The Orange Strainer, inspired by a combination of Anne Burrell's Ratatouille:
http://www.foodnetwork.com/recipes/anne-burrell/ratatouille-recipe/index.html
and Emeril's Ratatouille:
http://www.foodnetwork.com/recipes/the-essence-of-emeril/ratatouille-recipe/index.html
Time: 35 minutes total
Ease: 3
Taste: 6
Leftover Value: 4
Down the Drain or Keep in the Strainer: Keep it in the Strainer!

Don't worry, despite all my posts about food made by other people I have still been cooking at home.

Earlier this week my friend, Anita, came over and brought me a basket of fresh veggies from her garden. She has the most brilliant garden I have ever seen. First, she has a concord grape vine that is lovely and a little bistro table and chairs set up looking directly towards her garden. There is a windmill in the center of her garden and a even distribution of vegetables, spices, and flowers. Every time I walk through it with her I say that I'm going to start one of my own, then I never do.

My goal next summer will be to change that.

I got quite the assortment of veggies and fruit from her. The zucchini that is hiding under that tiny squash was super huge!

To mix things up a little and make my life a little more adventurous, I decided to try to make Ratatouille. Of course, I've been wanting to make Ratatouille ever since I first saw the movie by the same name.

Seriously, who didn't want to make Ratatouille after that movie?

Here's what you need:
-Olive oil
-1 Onion, diced
- 1 Tsp garlic
-1 Green pepper, diced
-2 Medium sized tomatoes, about 1 cup, diced
-1/2 Cup water
-1/2 Tsp parsley
-1 Cup zucchini, diced
-1 Cup squash, diced
-4 Basil leaves, cut chiffonade

*Both Ratatouille recipes called for red pepper and eggplant. I did not have an eggplant, therefore, no eggplant, and I get heart burn from red pepper so I chose not to suffer. If you choose to add these two items, add about a cup of each.

Begin by drizzling a little olive oil in a pan over medium high heat.

Dice the onion into 1/4 inch pieces. Fry the onion in the oil for about 7-8 minutes. Season with salt.

Add 1 tsp of garlic to the onion. Fry for about 2-3 minutes.

Toss in your green peppers.

Yes, mine are frozen. And no, I did not have a full cup worth. Don't judge.

Allow the green peppers to fry for about 3 minutes. Anyone who at this point would seriously consider stopping right here and tossing all this on top of a hot dog, Italian sausage, or cheese steak, please come over my house right now.

And bring the meat with you.