Each week, in preparation for the Farmer’s Market, we highlight a recipe that includes ingredients that you can expect to find that Saturday. This week, we chose this recipe by Chef Franklin Biggs. It’s a Southern take on a French classic.

We’d love to hear how your dish turns out in the comments. For this and other recipes, you can sign-up for our weekly newsletter by going to www.PepperPlaceMarket.com.

Ratatouille, Southern Style

1/2 cup olive oil

2 cups onions, diced

1 cup zucchini, diced

1 cup yellow squash, diced

1 cup eggplant, peeled and diced

2 cups fresh tomatoes, peeled and diced

½ cup garlic, browned (or roasted), chopped

2 cups fresh lady peas (or black eyed peas), cooked

2 cups sweet corn, stripped from cobs (roasting optional)

½ cup parsley, chopped

1 cup fresh basil, chopped just before use

to taste salt, pepper, balsamic vinegar

Cook peas and reserve.

Saute onion in part of the olive oil until soft. Remove from saute pan and add to large pot.

Saute separately, in succession, zucchini, squash, eggplant, tomatoes, adding each to large pot.

Add garlic, cooked peas, corn and parsley to large pot and stir together.

Add water, if necessary, to keep from sticking.

Simmer for ½ hour, stirring occasionally or cook partially covered in oven for 1 hour.

Season to taste.

Serve by itself as a side dish, as part of the following Tortilla Samfaina, or as a base for fish or pork.