At this time of year, my garden gives me the greatest thrill with all of the goodies growing! Here in the MidWest, we have suffered terribly from drought. But, I’ve managed to keep my garden watered, bucket by bucket, and the bounty is overflowing!

I try to use as many of the fresh veggies in my daily cooking, but I will also be busy canning and freezing some to enjoy during the winter as well.

Here is a tasty recipe for Baked Ratatouille that allows you to use all of your fresh garden vegetables!

This recipe is heavenly when made with homegrown vegetables. It’s so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.—Catherine Lee, Chandler, Arizona

Ingredients

• 4 bacon strips, cut into 2-inch pieces
• 1 cup sliced onion
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/3 cup tomato paste
• 1/4 cup olive oil
• 1 large garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 large eggplant (about 1-1/4 pounds), peeled and cubed
• 4 medium zucchini, sliced
• 1 large green pepper, cut into strips
• 8 to 12 ounces sliced Monterey Jack cheese

Directions

• In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning.
• Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly. Yield: 8 servings

Bon Appetit’!

Chef Dana