Bright red tomatoes, summer squash (in lots of colors), delectable eggplant, onions, peppers and fresh thyme combine to make an easy french staple: Ratatouille! Serve with crusty bread and maybe a bit of cheese on the side.
Sweating the eggplant
To degorge or not to degorge, is often the question of home cooks. Do you spend those extra 30 minutes to salt and drain the egg plant? It takes no time, and makes a world of difference.
Not your average artichoke, the Jerusalem Artichoke are the sunflower's underground, edible tuber. Prepare it much as a you would a potato: boiled, braised or fried.
