· a classic dish originating in the south of France ·
4 Zucchini- medium size
2 Yellow squash- medium size
2 medium sized Spanish onion or Vidalia or even red onion works
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 medium can whole peeled tomato (San Marzano)
1 medium can crushed tomato (San Marzano)
6 cloves garlic
2 medium sized eggplant.
4 Tablespoons Extra Virgin Olive Oil. Basil- or Italian Parsley
- In a medium sized pot add the oil and chopped onions and cook 3-4 minutes on medium high heat, then add the chopped garlic stir and cook 20 seconds careful not to burn the garlic.
- Pour can of tomato in a bowl and crush with your hands, then add to the pot, with the crushed tomato.
- Remove the seeds and stem of the peppers and cut in a medium sized dice, add to the pot.
- Trim the ends of zucchini and squash and cut length wise and chop in a medium dice, add to the pot.
- Add 2 cups of filtered water, bring to a boil and simmer for 45 minutes.
- Need to stay close to the ratatouille and stir every 5-8 minutes so as not to burn.
- You can either peel the eggplant or leave the skin on, cut in slices length wise and chop medium dice, add to the pot.
- Simmer covered for another 30 minutes until the eggplant is cooked thru.
- Chop the herbs and add at the end.
TO PLATE THE DISH
Place on a plate or a medium bowl, add some fresh herbs, and even drizzle a little olive oil at the end for added richness.
Ratatouille is a great summer meal, served hot or room temperature, you can even add some olives or a few capers to the plate before you serve it up. Very versatile dish, great on its own or with pasta, rice, over chicken or fish as well. The best thing is it is better the second and third day so make sure to make extra, or double the recipe.
Lastly, Ratatouille is extremely healthy and packed with carotenoids to maintain good ocular health. ENJOY!