Healthy and fresh Ratatouille! It's one of the best ways to use up the abundance of summer vegetables and it's perfectly foolproof dish. It's a pretty, colorful vegetable stew-like recipe that makes a hearty side or nutritious main dish. Makes about 9 1/2 cups.
Ready in: 45minutes
1medium (16 oz)eggplant,cut into 1/2-inch cubes
1mediumyellow onion,chopped (1 1/3 cups)
2mediumbell peppers,preferably 1 red 1 yellow, cut into 1/2-inch pieces (3 cups)
4garlic cloves,minced ( 1 1/2 Tbsp)
2medium (10 oz each)zucchini,cut into 1/2-inch cubes
1medium (10 oz)yellow squash,cut into 1/2-inch cubes
1 1/2lbstomatoes,cut into 3/4-inch cubes
1 1/2tspfresh thyme leaves
1 1/2tspminced fresh rosemary
Salt and freshly ground black pepper
2Tbspchopped fresh basil,plus more for garnish
2Tbspchopped fresh parsley,plus more for garnish
Heat 2 Tbsp olive oil in a 12-inch non-stick skillet over medium high heat. Add eggplant and saute until golden brown in spots, about 8 minutes, transfer to a large pot.
Add 1 Tbsp oil to skillet, add onion and saute until just starting to brown, about 6 minutes, add bell pepper saute 2 minutes. Add garlic saute 1 minute longer. Transfer to pot.
Add tomatoes, thyme and rosemary to mixture in pot. Bring to a simmer over medium-high heat (you should hear the juices bubbling), reduce to low cover and simmer 10 minutes.
Meanwhile heat 1 Tbsp oil in same skillet. Add half of the zucchini and half of the squash. Saute until golden brown, tossing occasionally, about 5 minutes, transfer to a sheet of foil or plate. Repeat with remaining 1 Tbsp oil and remaining half of zucchini and squash.
Add zucchini, squash, basil and parsley to mixture in pot. If you prefer the just tender texture serve right away, if you want it softer like a stew let it simmer on low heat, covered, up to 45 minutes longer.