This is one of the best times of the year. The heat has started to abate, but most of all it’s time to harvest. My harvest is smaller than in previous years (I had less space), but I’m quite pleased with it. I picked my first couple tomatoes yesterday, and ate one like an apple. Certainly not the best tomato I’ve ever had but still delicious. I’ve made ratatouille twice this week, with eggplant and pepper from my own garden and zucchini from others. (No need to grow that myself. I keep turning down requests to take even more than what I have.)

Ratatouille is my favorite dish from the garden harvest. I craved it in the spring and resorted to buying rubbery grocery store eggplant. Ick…should have waited until harvest. Now is when I can make as much as I want (almost) and eat to my heart’s content. My garden has most of the fixings: eggplant, tomatoes, peppers, herbs. All I need to add is zucchini, onion, garlic. I was just about to write what I did tonight in recipe form, but I can’t quite translate it. You will get a paragraph instead. I cut corners when I cook and try to do everything as easy as possible, so feel free to elaborate the idea.

I put butter in the bottom of a crock pot, and layered slices of tomatoes, eggplant, peppers and zucchini.  I sprinkled that all with garlic salt, Italian seasoning, and dried chopped onion. (Told you I cut corners. You could use real onion, etc.) I have no idea how much of each, just put on what looks good. Bake on high for 2-3 hours. I let it cool down, and used it to top toasted bagels, but have eaten it by itself, and on top of pasta.

Enjoy your harvests!