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Warm and Hearty Ratatouille

Crisp fall evenings summon warm meals that satisfy our bellies and warm our souls. This hearty ratatouille dish is simple and easy to prepare, yet incorporates some of our favorite fall staples that will keep you and your family full and happy!


3Tbsp olive oil

1 onion, thinly sliced

2 garlic cloves

1 handful parsley

2-3 eggplant cut into ½ inch pieces

2 pepper cut into thin slivers

4 tomatoes coarsely chopped

1tsp salt

pinch of black pepper


1.  Over medium-low heat, add the oil to a large skillet and saute the onion, garlic, and parsley, stirring occasionally, until the onion has softened.

2.  Add the eggplant, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in pepper, tomatoes, and salt, and continue to cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in a few grinds of pepper to taste.

3.  Serve warm over a bed of grains or enjoy in a bowl with a piece of fresh, crispy toast.


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CSA Recipe: Baba Ghanoush

Beautiful dark purple and pink eggplants are now coming on in our fields. The Asian varietites we primarily grow are easy to cook because you don't need to salt them. Enjoy these eggplants roasted as a side dish or on sandwiches, or as Baba Ghanoush!
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