Ratatouille
2 tbs olive oil
2 cloves garlic, finely chopped
1 red onion, ˝-inch diced
1/2 cup toasted pine nuts
1 eggplant, diced
2 ripe tomatoes
2 zucchini, diced
2 yellow squash, diced
1/2 cup chicken stock or broth
1 tbs chopped fresh oregano leaves or 11/2 tsp. dried oregano
Heat a heavy bottomed sauté pan over medium heat for a min, then add olive oil.
When the oil is hot, add the onion, garlic and pine nuts and sauté for 3 min or until the onion is slightly soft.

Add stock and eggplant and cook, stirring occasionally, for about 10 min or until the eggplant is tender.
Add tomatoes, zucchini, and yellow squash and cook for about 10 more min or until the zucchini and squash are tender but still firm to the bite and brightly colored.
Stir in the minced oregano leaves about a minute before cooking is finished.
Serve garnished with a sprig of fresh oregano. Serves 4