Ratatouille - not the movie, and no rats involved!

One of my favourite fall recipes is this - so delicious with fresh produce, and keeps well, although not frozen.  Can be eaten warm or at room temperature, great to pack in lunches, and very healthy, although it tastes rich and exotic.

 2 large onions, chopped

1/2 garlic blossom (maybe 6-8 cloves)

2 stalks celery

1 red bell pepper, chopped

three small zucchini, chopped

four small eggplant, peeled and chopped

2 bay leaf

1/4 - 1/2 teas. ground cinnamon

can of really good tomatoes

1 pint fresh cherry tomatoes

1 can chick peas, rinsed

olive oil

hot pepper flakes (optional)

Brown the onions in olive oil, until lightly coloured.  Add the celery, pepper, zucchini and garlic.  Continue to brown and colour slightly.  Add the chopped eggplant, bay leaf, tomatoes, hot pepper flakes and cinnamon. Stir well,  If not enough liquid, add in about 1/2 can of water.  Cover and let simmer for 1 hour.

Add the chick peas and let rest for 1/2 hour.  Taste for salt and pepper.

Will keep, well covered and refridgerated, for four or five days.  Great as a side dish, or as a starting base for a cassarole including lamb, chicken or fish.