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Print Recipe

Vegetable

Ratatouille

About the Recipe

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

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

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