Ratatouille - canola oil

Method

• Dice, Mince, Cube and otherwise prepare all of the vegetables.
• Cut up the potatoes last (so they don't brown while they are waiting for the pot).
• Barely cover the bottom of a large soup pot in canola oil.
• At medium heat, saute the onion and garlic for a couple of minutes.
• Keep stirring to stop the garlic from burning.
• Group One - Add the potatoes, carrots, celery and green beans.
• Mix well.
• Let the veggies saute for about 3-5 minutes, stirring every 30 seconds to keep them moving around.
• Group Two - Add the zucchini, mushrooms and eggplant and saute for another 2-3 minutes.
• Continue to stir and saute until the mushrooms release their liquid.
• Add the tomato sauce, diced tomatoes and the okra into the pan.
• Now add enough water so that the liquid just reaches the top of the vegetables.
• Stir the pot well and add the lemon juice.
• Spices - pour the oregano into the palm of your hand until it is about the size of a quarter.
• Using the heel of your other hand, grind the oregano up over the pot to release the oils and flavor of the herb.
• Add a couple of good solid shakes of garlic salt, a quarter sized palm full of dill and a shake or two of cayenne (you will adjust the spices again).
• Leave the pot on a low-medium fire to simmer.
• Stir every 10 minutes or so.
• Check the potatoes, carrots and green beans to see if they are cooked completely through.
• This process can take anywhere from 10-30 minutes depending on the size of your vegetables and how long you sauteed them.
• When ready, remove from the heat and adjust the seasonings (lemon juice and herbs).
• Let it cool for 5 minutes.
• Serve to a grateful house with warm hearty bread.