Ratatouille

1/4 cup olive oil
3 tbls minced garlic
1 1/2 med onions sliced thinly
2 - 14.5 oz canned tomatoes (I used 2 1/2 cups whole cherry tomatoes & pear tomatoes.)
1 sm eggplant, peeled & cut into chunks (I used about 7 Ichican eggplant & I didn't peel them)
1 lg zucchini cut into chunks
1 1/2 tsp salt
1 tsp oregano
1 tsp thyme
black pepper to taste
Heat oil in a large skillet. Add garlic & onions; saute about 3-5 minutes. Turn heat to medium; add vegetables and spices. Mix gently and simmer uncovered for 20 minutes or until mixture looses most of its liquid and the vegetables are tender. Served over rice that has been cooked & seasoned with Knorr Caldo de Tomate. serves 4.

Peas and Onions

HFR & I spent the day in Tyler yesterday running errands and picking up animal food. We never made it home before it was time to go to church. Right before we headed to church we stopped by to see Fred. He gave us some very good onions from out of his garden. We actually only got one bunch but I thought I would show you all what nice onions he had. Thank you Fred. We then went by to see daddy and Dorothy and while we were there Dorothy gave us some wonderful Sugar Snap Peas from out of their garden. I cooked them tonight and they were wonderful. Thank you Dorothy and daddy. We sure had a nice day, nice visits and got great vegetables to boot.