Ratatouille Outside the Box

From Red Fire Farm Chef Kristen Schafenacker, 2007 Asian eggplant

Yes! A recipe from your share that is so good it fools the most finicky kid into eating vegetables.

1 large eggplant, or 3 Asian eggplant, cut into 1 inch x ¼ in pieces (if using Italian eggplant, peel first)
2 large tomatoes, diced
1 large onion, chopped
3 cloves garlic, minced
2-3 bell peppers, seeds removed, coarsely chopped
1 summer squash, diced
1/2 cup vegetable oil
1/3 cup apple cider vinegar
¾ cup chopped cilantro
1 t. cumin
½ t. cayenne pepper
salt and pepper to taste
avocado and lime slices

Saute eggplant in wok or skillet on high heat in all but 2 T vegetable oil (10 minutes). When browned, set aside on a paper towel. Add pepper and onions to wok and remaining olive oil if necessary. Cook until caramelized (10 minutes).

Add vinegar, summer squash, tomatoes, and spices and cook until a thick sauce forms (10 minutes). Serve with avocado and lime wedges.