Ratatouille & Crepes

Day 2: There was a recipe for Ratatouille in Dr. Dean Ornish's Program for Reversing Heart Disease that I wanted to try--and the girls love the movie Ratatouille so I knew they would be intrigued enough to try it. But I was wanting to serve it with buckwheat crepes and since that recipe was more stew-like, I decided to use a recipe for Summer Vegetable Ratatouille that has been buried in my recipe binder for years. (I made it once when Nate and I were first married and were having "crepe night" with his brother and sister-in-law. Little did I know that both Barrett boys were morbidly adverse to tomatoes and the sister-in-law hated green and red peppers. Needless to say, it wasn't a hit back then--but I thought it was worth another try.)

Summer Vegetable Ratatouille (again, it's not summer, I recognize that, but please don't disturb my bubble of denial)
1 small onion, diced
1 clove garlic, minced
1 medium eggplant, cubed (I didn't have eggplant on hand)
1 zucchini, cubed
1 yellow squash, cubed
1 green pepper, seeded and diced
1 red pepper, seeded and diced
2 Roma tomoatoes (I used a handful of grape tomatoes)
1 Tblsp olive oil
1 bay leaf
2 sprigs fresh thyme (I used a small amount of dried thyme, crushed)
2 Tblsp chopped fresh parsley
salt and pepper to taste

Cook onions and garlic in oil until soft. Add peppers. Saute. Add zucchini and squash (and eggplant). Saute until slightly browned. Add bay leaf, thyme and seasonings. Cover and cook over medium heat for 15 stirring occasionally. Add tomatoes and cook for 5-10 more mins. Add parsley at end. Serves 4.

Buckwheat Crepes:
1-1/4 cups buckwheat flour
pinch of salt
3 eggs, lightly beaten
1-1/4 cup milk

I served with Buckwheat Crepes and a little Swiss cheese. Nate and I loved it. Camden ate it, but gagged a few times. Riley ate it surprisingly. So, a success I think.