A French vegetarian classic, ratatouille is a simple but involved vegetable staple for summertime. You can make this as a side, mixed with pasta, or even used with your breakfast eggs. Most ratatouille recipes don’t use mushrooms, but I like them so it’s optional for you. There are multiple ways to make ratatouille, such as roasted, baked, or even on the grill but this skillet version is quick and simple.
Ingredients
- 1 Eggplant – diced
- 1 Zucchini(~1 lb) – diced, seeded
- 1 Red/Orange/Yellow Bell Pepper – diced
- 1 Onion – diced
- 5 Garlic cloves – minced
- 5 Vine-ripened Tomatoes – diced with juice
- 6 TBL Olive oil
- 1 TBL Tomato paste
- 3 TBL Fresh Basil – chiffonade (1 TBL dry)
- 2 tsp Fresh thyme – chopped
- 0.25 tsp Sugar
- 0.25 tsp Red Pepper flakes (optional)
- 1.25 tsp Kosher Salt
- 0.5 tsp Black Pepper to taste
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Warm large skillet on Med heat.
- Add 3 TBL olive oil and let warm.
- Add eggplant and ~0.25 tsp Kosher salt. Cook ~12 mins until starting to brown stirring often, then set aside.
- Add 1 TBL oil to pan and let warm. Add zucchini and cook ~4 mins until slightly brown. Season with 0.25 tsp K salt and set aside
- Add 2 TBL oil to pan and let warm. Add onion and bell peppers and cook until onions are translucent, ~5 mins. Add garlic and cook 1 min.
- Add tomatoes (and juice), tomato paste, sugar, thyme and red pepper flakes with 0.75 tsp K salt. Cook ~ 10 mins stirring often.
- Add eggplant back to mixture and reduce heat to simmer. Cook uncovered ~10 mins.
- Add back zucchini and cook ~2 mins.
- Sprinkle with basil and drizzle with olive oil.
