So tonight. Tonight there is tunes and chopping and prepping and solitude and rain and thunder.
Immediately following the CSA email with the contents this afternoon, came the brilliant suggestion from the sister-in-law, 'sounds like ratatouille!' (We share the CSA...)
Indeed. Leaving out the corn on the cob and cauliflower, all other veggies married well together. I read up on Mark Bittman's Oven-Baked Recipe and a few others, and the rumor is that pretty much anything goes with ratatouille... But here is what I did, for what it's worth...
1 large eggplant - sliced and salted and let sit for a bit and wrung out
3 bell peppers coarsely chopped
4 beautifully ripened heirloom tomatoes coarsely chopped (minus the two chunks I had to try because they were beautiful and purple and red and tempting)
4 tomatillos coarsely chopped
a dozen or so bright sweet small peppers
a large handful of yellow grape tomatoes
Seasoned with healthy pour of olive oil - Maybe 2T; salt; pepper; marjoram; oregano; garlic powder; and onion powder.
Directions: Layer in a large casserole dish. Bake 350 for 1 hour periodically opening the oven to smash.