Last of the Garden’s Vegetables

Autumn is already in the air; there is a slight chill and the days are getting shorter. With labour day weekend, came the last of the veggies in my parents garden patch. For dinner, I wanted to include as many of them as possible and make a simple nutritious meal. It works out to be a cross between a ratatouille and a veggie stew. The only veggies not from the garden are the onion, garlic and the fennel!

1 yellow zucchini, diced
2 small green zucchini, diced
2 small aubergines, diced
2 small vine ripened tomatoes, diced
1 bulb of fennel, cut in strips
1 onion, chopped
3 cloves of garlic, chopped
1 28oz can of diced tomatoes
1 tbs of balsamic vinegar
1/4 cup dry white wine
3-4 tbs of extra virgin olive oil
small handfull of parsley
2 bay leaves
salt and pepper to taste

Heat olive oil over medium heat. Sauté onions and garlic for 2 minutes or until translucent. Add zucchinis, aubergines, and fennel. Saute for 3-4 minutes. Add tomatoes, for another minute. Add the white wine and balsamic vinegar. Sauté for another 2 minutes, then add the canned tomatoes, and bay leaves; cover and simmer for 30 minutes on medium-low. About two minutes before the end, add the salt and pepper to taste and the freshly chopped parsley.

This will give you a serving for four. We ate this by itself, but it could be served with polenta, crusty bread or as a side accompaniement to grilled fish.

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