Easy Ratatouille takes about an hour to prepare including prep time. This savory dish is a great side dish for grilled chicken or meat.
(Mark Kelly, 2016)
Serves 4 – 6
1 medium red bell pepper, cut into 1/2-inch squares
3 baby eggplants, cut into 1/2-inch cubes
1 medium zucchini, cut into 1/2-inch cubes
1 medium yellow onion, diced
6 garlic cloves, minced
2 14 oz. fire-roasted diced tomatoes
1 tsp dried thyme leaves
1 tsp dried oregano
1/2 tsp dried crushed rosemary leaves
Extra-virgin olive oil
Pinch of sugar
1/4 cup chopped parsley
Freshly ground black pepper
In a large skillet over medium heat, soften peppers in 1 1/2 tablespoons of oil, about 5 minutes. Remove to a bowl. Heat an additional 1 1/2 tablespoons of oil and saute eggplant for 5 minutes. Remove to a bowl. Heat an additional 1 1/2 tablespoons of oil and saute zucchini for 5 minutes. Add to bowl with red peppers.
Reduce heat to low. Add 1 1/2 tablespoons of oil, onion, garlic and dried herbs. Cook for ten minutes. Bring heat back up to medium and add dice tomatoes and their juice. After 2 minutes reduce heat to low and simmer, partially covered for 15 minutes longer, until the mixture has thickened. Gently fold in reserved vegetables. Add sugar and season with salt and pepper. Cook for five minutes more. Before serving drizzle with good extra-virgin olive oil and garnish with parsley.