The summer is finally here and that means more barbequing. This is my favorite dish to bring to a barbeque party, called Ratatouille. It is easy to make and I can even prepare it a day ahead of time. Ratatouille is a classic dish from Provence, France. It can be served hot or at room temperature.

On a hot summer day I serve it with Chardonnay or Albarino, but it pairs well with lighter red wine, such as Pinot Noir.

1 small eggplant, cut in small cubes
1 green pepper
1 red pepper
1 zucchini
2 -3 tomatoes
1 onion
2 cloves of garlic, minced
1/4 cup parsley minced
3 tablespoons of olive oil
1 teaspoon of Provencal or Italian seasoning
Salt and pepper
 
Heat the olive oil and add chopped onion. Cook for couple of minutes. Add the garlic and cook until the onion is soft. Chop peppers, zucchini and tomatoes. Add eggplant and peppers to the skillet, cook for a few minutes. Add zucchini, tomatoes and the seasoning, including salt and pepper. Cook on low heat for approximately 25 minutes or until all vegetables are soft. Add the parsley and mix.
 
Bon appetit!