A French Classic, ratatouille is a bowl of summer vegetables. Large chunks of tender vegetables, impregnated with rich flavors of the summer sun.
Ratatouille is usually served as a side dish, but may also be served as a meal on its own.
Most importantly, ratatouille needs time and good ingredients.
- 1½ teaspoons olive oil, divided
- 2 cups finely diced peeled eggplant
- 2 cups finely diced zucchini
- 1½ cups finely diced yellow squash
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 cup diced seeded peeled tomatoes
- 1½ tablespoons minced fresh basil
- 1 teaspoon minced fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (4-ounce) package crumbled goat cheese (optional)
- Heat ½ teaspoon oil in a large nonstick skillet. Add eggplant; sauté 2 minutes. Remove eggplant from pan; set aside. Heat ½ teaspoon oil in pan; add zucchini, yellow squash, and bell pepper, sauté 2 minutes. Remove zucchini mixture from pan, and set aside. Heat ½ teaspoon oil in pan. Add chopped onion and garlic, and sauté 2 minutes. Stir in tomato; cook 3 minutes. Return eggplant and zucchini mixture to pan, and cook 5 minutes. Stir in basil, thyme, salt and pepper and simmer 15 minutes, stirring frequently. Top with goat cheese (optional).