Dutch Oven Ratatouille

My folks gave me a huge basket-full of vegetables from their garden and it was great, except...my wife and daughter left town for 2 weeks. I knew I had to do something with them STAT, but what could be an easy one-shot deal? Then I remembered we recently bought a cast iron dutch oven and haven't really used it yet.

The best part of this meal is how good your house will smell when you're done.
The worst part...probably how long it takes: 1 hour in the oven. It might have been a better idea on my part to do this in the winter, considering it's one of the hottest summers on record. But regardless, was fab.

Here's what I had and here's what I made....substitute if you dare:

(everything is rough chopped into 1 - 1.5 inch cubes)
• 3 Japanese eggplants
• 2 squash medium to large
• 1.5 boxes of baby portobello (halved if large, whole if not)
• 1 large red onion
• 2 medium tomatoes (I would've used 2 more if I had them).
• 5-7 garlic cloves, whole
• 1 bell pepper
• several glugs of olive oil
• several generous sprinkles of salt and crackles of pepper
• for later, have about 15 basil leaves ready

Mix well in a huge bowl and toss into the dutch oven, preheated to 400º, covered...40 min.
Open and uncover, cook for 20 - 30 more minutes - the mushrooms should be shriveled, the whole mess will be half it's original size, with a nice broth developed. Fold in the basil leaves.

I served this with a spicy couscous, but could go well as a side with pork chops or crusty bread too.
1:1 ratio ----> couscous : water
To the water, add sage, thyme, dried parsley, salt pepper and 1tb sriracha sauce. When boiled, remove from heat & add couscous. Cover and fluff in about 5 - 10min.

This made a ton, so share it.