I’ve always wanted to try Ratatouille. But always thought it complicated.
Here’s a recipe I will be trying tonight, courtesy of the August 4th newsletter from my CSA, Blue Moon Farms.
One-pan anything is something to strive for, and I love ratatouille. I’ve always made it by sautéing all the veggies separately and layering them into a baking dish to bake. A friend introduced me to this method, which is much easier. Serve over pasta, with crusty bread, or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
3 tablespoons olive oil
1 onion, peeled and diced
2 cloves garlic, peeled and minced
3-4 medium tomatoes, diced
1 medium eggplant, rinsed and diced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper 2 peppers, seeded and diced
1 Medium zucchini, diced
1 Medium yellow summer squash, diced
1/2 cup chopped fresh basil leaves
In a frying pan with deep sides or dutch oven, heat half the olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.