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Ratatouille

Course Main Course, Side Dish
Cuisine Italian
Keyword Vegetarian

Equipment

  • Saute Pan
  • Knife
  • Spoon
  • Cutting board

Ingredients

  • 1/4 cup olive oil plus more as needed
  • 1 1/2 cups yellow onion small, diced
  • 1 teaspoon garlic minced
  • 2 cups medium eggplant skin on, diced
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup green bell peppers diced
  • 1 cup red bell peppers diced
  • 1 cup zucchini squash diced
  • 1 cup yellow squash diced
  • 1 1/2 cups tomatoes peeled, seeded. and chopped
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 tablespoon fresh parsley leaves chopped
  • Salt and freshly ground black pepper

Instructions

  • Set a large 12-inch saute pan over medium heat
  • Add the olive oil.
  • 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.
  • Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
  • Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
  • Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes.
  • Stir well to blend and serve either hot or at room temperature.
  • Turn off the burner once pan is removed