Chef Fred's Rustic Ratatouille

½ small eggplant

diced into 1-inch squares

1 zucchini (quartered, seeded, oblique cut)

1 yellow squash (quartered, seeded, oblique cut)

½ small red onion, medium diced

4 oz multicolor cherry or grape tomatoes

2 large fresh basil leaves, chopped

5 leaves fresh oregano, chopped

2 oz extra virgin olive oil

salt and pepper to taste

1. Toss tomatoes in oil and blister slightly on stovetop, in pan, or in roaster.

2. Lightly sauté all other veggies, one at a time, in olive oil. (Just briefly, to get the “raw bite” out.)

3. Toss everything together with fresh herbs. Season to taste, add olive oil to taste.