Ratatouille

Category,
Yields1 Serving
 ¼ cup olive oil, plus more as needed
 1 ½ cups small diced yellow onion
 1 tsp minced garlic
 2 cups medium diced eggplant, skin on
 ½ tsp fresh thyme leaves
 1 cup diced green bell peppers
 1 cup diced red bell peppers
 1 cup diced zucchini squash
 1 cup diced yellow squash
 1 ½ cups peeled, seeded and chopped tomatoes
 1 tbsp thinly sliced fresh basil leaves
 1 tbsp chopped fresh parsley leaves
 Salt and freshly ground black pepper
1

Set a large 12-inch saute pan over medium heat and add the olive oil

2

Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.

3

Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.

4

Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.

5

Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes.

6

Stir well to blend and serve either hot or at room temperature.

Ingredients

 ¼ cup olive oil, plus more as needed
 1 ½ cups small diced yellow onion
 1 tsp minced garlic
 2 cups medium diced eggplant, skin on
 ½ tsp fresh thyme leaves
 1 cup diced green bell peppers
 1 cup diced red bell peppers
 1 cup diced zucchini squash
 1 cup diced yellow squash
 1 ½ cups peeled, seeded and chopped tomatoes
 1 tbsp thinly sliced fresh basil leaves
 1 tbsp chopped fresh parsley leaves
 Salt and freshly ground black pepper

Directions

1

Set a large 12-inch saute pan over medium heat and add the olive oil

2

Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.

3

Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.

4

Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.

5

Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes.

6

Stir well to blend and serve either hot or at room temperature.

Ratatouille
IngredientsDirections