RATATOUILLE
Recipe courtesy Emeril Lagasse
Ingredients
- 1/4 cup olive oil plus more as needed
- 1 1/2 cups small diced yellow onion
- 1 teaspoon minced garlic
- 2 cups medium diced eggplant skin on
- 1/2 teaspoon fresh thyme leaves
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 1/2 cups peeled seeded and chopped tomatoes
- 1 tablespoon thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground black pepper
Instructions
- Set a large 12-inch saute pan over medium heat and 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.
Notes
Prep Time:20 minInactive Prep Time: — Cook Time:25 min
Level:
Easy
Serves:
A generous quart, 4 to 6 servings
Level:
Easy
Serves:
A generous quart, 4 to 6 servings