Yellow and soft purple look beautiful paired together
One of the peonies I had planted for Mother
Estelle's Summer Ratatouille
Sprinkle eggplant with 3 t. salt and toss lightly. Let stand for 30 minutes. Drain any liquid. Bring a saucepan of water to a boil. Using a paring knife, cut a small x on the bottom of each tomato. Drop tomatoes into boiling water for 20-30 seconds, remove and place in a bowl of cold water. Peel tomatoes, discarding the skins and then chop. In a large dutch oven, heat olive oil over medium-high heat. Add onion, red bell pepper, green bell pepper and garlic. Reduce heat to medium and cook, stirring often for about 8-10 minutes. Stir in zucchini, yellow squash, Worcestershire sauce, thyme, red pepper and remaining 2 t. of salt. Simmer stirring occasionally for 20 minutes until veggies are tender.