Ratatouille Gumbo

This is a vegetarian version of gumbo that uses many vegetables found in ratatouille.  It's a great way to use bumper crops of many late summer vegetables!

Ratatouille Gumbo

Ingredients

• 4 Tbsp. butter
• 1/4 cup flour
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 bell pepper, chopped
• 1 large or 3 small eggplant, chopped (about 4 cups chopped)
• 3 lb. tomatoes, chopped
• 3 cups okra, sliced
• salt & pepper, to taste

Serves 4-6
Cook time: 1 1/2 hours
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Begin by making a roux: melt butter over medium-low heat, add flour and stir to combine; keeping an eye on the roux, cook until tan to chestnut brown in color.  Add onions, celery,  and pepper cooking until translucent; add eggplant and brown.  Add tomatoes and cook until tomatoes are broken down, roughly one, hour, or until the consistency you want.  Add okra about 30 minutes before serving.  Serve over rice or grits.