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RATATOUILLE

Recipe courtesy Emeril Lagasse
Course: Main Course, Side Dish
Cuisine: French
Keyword: Vegan, vegetarian

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