Ratatouille Recipe

🧂 Ingredients

• 1 small eggplant

  peeled
• 1 large zucchini
• 1 large yellow squash

  optional
• 1 teaspoon salt
• 3 tablespoons olive oil

  separated
• 1 medium onion

  chopped
• 1 small green pepper

  chopped (you can use hotter peppers, if desired)
• 3 cloves garlic

  minced
• 1 pound crushed tomatoes

  or use equivalent fresh
• ¼ cup chopped parsley
• Salt and pepper to taste

Instructions

• 1 Slice the eggplant, zucchini, and yellow squash (if using) into ¼ inch slices.
  Sprinkle with salt and set them into a colander for 30 minutes to drain their
  moisture. Dry with paper towels.
• 2 Heat 2 tablespoons olive oil in a large pan to medium heat and sauté the
  eggplant 1 minute per side to lightly brown. Remove eggplant to a plate.
• 3 Sauté the zucchini the same way, then the squash, one layer at a time, until all
  of the vegetables are lightly browned. Set aside to a plate.
• 4 In the same pan, heat 1 tablespoon olive oil to medium heat and add the onion
  and peppers. Cook for 5 minutes to soften.
• 5 Add the garlic, salt and pepper, and cook for 1 minute.
• 6 Add the tomatoes and cook, covered, for 5 minutes. Remove the cover and simmer
  10 more minutes to thicken. Remove from heat temporarily.
• 7 Arrange the sliced vegetables evenly in a layer onto the pan (you can do a
  simple layer, or do a spiral like Remy made famous in “Ratatouille” the movie).
  Sprinkle with parsley.
• 8 Return the pan to low heat and cover. Cook for 10 minutes.
• 9 Remove the cover and bring the heat up to medium. Cook another 15 minutes,
  uncovered, or until the juices have reduced and the vegetables are softened
  through to your liking. Be careful not to scorch the bottom layer.
• 10 Serve warm as desired, or chill and serve cold.

Nutrition Info