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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This one-pan ratatouille is an easy vegetable stew that makes a great main dish when served over pasta, grilled artisan-style bread, or polenta. You can also serve it as a side dish with grilled burgers or chicken. Ingredients:
3 tablespoons olive oil |
1 onion (8 oz.), peeled and diced (1/2 in.) |
2 cloves garlic, peeled and minced |
2 cans (14 1/2 oz. each) diced tomatoes |
8 ounces asian eggplant, rinsed and diced (3/4 in.) |
about 1/2 teaspoon salt |
about 1/4 teaspoon pepper |
1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.) |
8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.) |
8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.) |
3/4 cup chopped fresh basil leaves |
Directions:
1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
4. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
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