Ratatouille Recipe

Ingredients

• 1/4 cup of olive oil
• 1 1/2 cups of diced yellow onion
• 1 teaspoon of minced garlic
• 2 cups of diced eggplant
• 2 cups of diced red, orange, yellow, or green bell peppers
• 1 cup of diced zucchini squash
• 1 cup of diced yellow squash
• 1 1/2 cups of chopped tomatoes, peeled and seeded
• 1/2 teaspoon of fresh thyme
• 1 tablespoon of fresh basil
• 1 tablespoon of fresh parsley
• salt
• black pepper

Directions

1. Heat the olive oil in a large sauté pan.
2. Add the diced onions and minced garlic to the hot pan.
3. Cook the onions for 5 to 7 minutes or until caramelized. Stir occasionally.
4. Add the diced eggplant and thyme to the pan.
5. Cook for 5 minutes. Stir occasionally.
6. Add the green peppers, red peppers, zucchini squash, and yellow squash to the pan.
7. Cook for 5 minutes. Stir occasionally.
8. Add the tomatoes, basil, and parsley to the pan. Add salt and pepper to taste.
9. Cook for 5 minutes. Stir occasionally.
10. Serve hot.
11. Refrigerate any uneaten ratatouille.

Image Credits

Ratatouille © 2012 Heather Johnson