Ratatouille with Soft Basil Dumplings from CSA Member Maxine who has been using the items from her box in this recipe:

Ratatouille  (1) Saute 2 c. chopped onions and 2 large cloves of garlic in 2 T olive oil (2) Add 1 large green pepper cut into 3/4 " cubes, 1 small zucchini cut into 3/4 " cubes, medium size eggplant peeled and cut into 3/4" cubes, 2 ripe tomatoes, diced small, 1/2 tsp fennel seeds (we thought you should substitute your bulb fennel cut into slices), 1/2 c water, 1/2 tsp salt black pepper, (3) Simmer 30 minutes.  (Nm.OTE:  Use Patty Pan Squash rather than Zucchini.)

While ratatouille is simmering make Soft Basil Dumplings  (1) Mix 1/2 c..tightly packed chopped Basil leaves, 1/4 grated Parmesan cheese, 2 egg yolks, 1/2 c ricotta cheese, 2  T milk, Fold in whipped egg whites and salt (2) Mix together in another bowl 1 c. + 2 T unbleached white flour, 1 tsp baking powder, 1 tsp salt and  (3) Fold ingredients from step 2 into basil mixture (4) Chill batter for at least 15 minutes and then form into dumpling balls (5) Sauté 3 T chopped chives into 1 T butter and then sauté dumpling balls in chives and butter until slightly brown.  (6)  Add to ratatouille mix and simmer until heated through - about 10 minutes.