Summer Ratatouille

By Tested and perfected in the Sur la Table kitchen
Images
Summer Ratatouille
Serves
Makes 4 servings
Ingredients
  • 1/4 cup olive oil
  • 1 large eggplant, stemmed and cut into 3/4-inch dice or rounds
  • 1 yellow onion, cut into 1/4-inch dice
  • 1 red bell pepper, cored and cut into 1/2-inch dice
  • 2 garlic cloves, minced
  • 4 small zucchini, stemmed and cut into 1/2-inch dice or rounds
  • 4 tomatoes, cored and cut into 1/2-inch dice or rounds
  • 1/2 cup chopped fresh basil
  • Sea salt and freshly ground black pepper

Procedure
To a large saucepan, skillet or Dutch oven set over medium-high heat, add oil. When oil is shimmering, add the eggplant and sauté until browned; add the onion and pepper and cook until the onion softens and turns translucent, about 8 minutes. Add the garlic, zucchini, and tomatoes and cook until stew consistency is reached, about 25 minutes more.

Stir in basil and taste and adjust seasoning with salt and pepper.

Summer Ratatouille

By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
  • 1/4 cup olive oil
  • 1 large eggplant, stemmed and cut into 3/4-inch dice or rounds
  • 1 yellow onion, cut into 1/4-inch dice
  • 1 red bell pepper, cored and cut into 1/2-inch dice
  • 2 garlic cloves, minced
  • 4 small zucchini, stemmed and cut into 1/2-inch dice or rounds
  • 4 tomatoes, cored and cut into 1/2-inch dice or rounds
  • 1/2 cup chopped fresh basil
  • Sea salt and freshly ground black pepper

Procedure
To a large saucepan, skillet or Dutch oven set over medium-high heat, add oil. When oil is shimmering, add the eggplant and sauté until browned; add the onion and pepper and cook until the onion softens and turns translucent, about 8 minutes. Add the garlic, zucchini, and tomatoes and cook until stew consistency is reached, about 25 minutes more.

Stir in basil and taste and adjust seasoning with salt and pepper.