Ratatouille
Description
This French dish is normally served as a side dish, but can also be the main dish. Serve it with rice or pasta and a crusty bread to complete the meal.
Ingredients
1/4 c. olive oil, plus more as needed
1 1/2 c. yellow onion, diced or about 10 scallions, chopped
1 1/2 t. minced garlic
2 c. eggplant, diced, skin on
1/2 t. fresh thyme leaves
1 c. green bell peppers, diced
1 c. red bell peppers, diced
1 c. zucchini squash, diced
1 c. yellow squash, diced
1 1/2 c. tomatoes, peeled, seeded, chopped
1 T. fresh basil leaves, thinly sliced
1 T. fresh parsley leaves, chopped
salt, to taste
freshly ground black pepper, to taste
Directions
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Place a large 12 inch saute pan over medium heat ; add in olive oil. When hot, add the onions and garlic to the pan. Cook onions, stirring occasionally, until wilted and lightly caramelized, about 5 to 7 minutes.
Add eggplant and thyme to the pan; cook, stirring occasionally, until eggplant is partially cooked, about 5 minutes.
Add green and red peppers, zucchini, and squash; cook 5 minutes. Salt and pepper, to taste.
Add tomatoes, basil, parsley, and salt and pepper, to taste; cook 5 minutes. Stir well to blend.
Serve hot or at room temperature.
4-6 servings