Summer Ratatouille
Cooking time 1 hour 10 minutes
Serves 6-8
A simple dice on the vegetables makes this ratatouille easy to make on a summer weeknight. Serve warm or cold and pair with polenta, couscous, fresh baugette or just let these veggies shine on their own!
Recipe adapted from Food 52.
Ingredients
•1 medium or 2 small eggplant, 1/2 inch dices
•4 tbsp olive oil
•2 medium onions, 1/2-inch dices
•4 to 6 garlic cloves, chopped
•1/4 cup basil, loosely chopped
•Pinch of dried chile flakes
•2 sweet peppers, 1/2-inch dices
•3 medium summer squash, 1/2-inch dices
•3 medium tomatoes, 1/2-inch dices
•salt to taste
Directions
•Toss eggplant cubes with a teaspoon of salt and set in a colander to drain for 20 about minutes.
•Heat 2 tablespoons of olive oil in a large pot or pan. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
•In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent.
•Add the garlic, half of basil, dried chile flakes, and a bit more salt. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes. Cook 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all vegetables are soft.
•Taste and add additional salt if needed. Stir in the remaining chopped basil leaves and more extra virgin olive oil to taste.