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Ratatouille

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Ingredients (makes about 4 cups)

  • ¼ cup olive oil, divided use
  • 1 large yellow onion, diced
  • 2 cloves, minced garlic
  • 1 medium eggplant with skin on, cut in 1-inch dice
  • 1 teaspoon chopped fresh thyme leaves
  • 1 yellow bell pepper, cut in 1-inch dice
  • 1 red bell pepper, cut in 1-inch dice
  • 2 medium zucchini, sliced in ½-inch coins
  • 6-8 Roma tomatoes, seeded and cut in 1-inch dice
  • 2 tablespoons roughly chopped fresh basil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley

Directions

  1. Heat 2 tablespoons olive oil in a 12-inch sauté pan over medium heat.
  2. Add the onions to the pan; cook, stirring occasionally until softened, about 5-6 minutes.
  3. Add the garlic and stir for 1 minute.
  4. Add 2 tablespoons olive oil, the eggplant and thyme and continue to cook, stirring occasionally, until the eggplant is beginning to soften, about 5 minutes.
  5. Add the bell peppers and zucchini and continue to cook for an additional 5 minutes.
  6. Add the tomatoes, basil and salt and pepper, to taste, and cook for an additional 5 minutes.
  7. Stir in parsley and cook 2-3 minutes, stirring occasionally.
  8. Serve warm or at room temperature.
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