Ratatouille
Filed under
Vegetables
Recipe courtesy Emeril Lagasse. Serve hot or at room temperature. Bob's notes - add anchovies with the onions, and a splash of white wine.
Ingredients
- 1/4 cup Olive oil, plus more as needed
- 1 1/2 cup Yellow onion, small diced
- 1 tsp Garlic, minced
- 2 cup Eggplant, medium diced, skin on
- 1/2 tsp Thyme, fresh leaves
- 1 cup Green bell pepper, diced
- 1 cup Red bell pepper, diced
- 1 cup Zucchini, diced
- 1 cup Yellow squash, diced
- 1 1/2 cup Tomato, peeled, seeded and chopped
- 1 tbsp Basil, fresh leaves, thinly sliced
- 1 tbsp Parsley, fresh leaves, chopped
- Salt
- Black pepper, freshly ground
Directions
- Heat the olive oil in a large 12-inch saute pan over medium heat. Cook the onions and garlic, stirring occasionally, until wilted and lightly caramelized, 5 to 7 minutes.
- Add the eggplant and thyme and cook until the eggplant is partially cooked, about 5 minutes.
- Add the peppers, zucchini and squash and cook 5 minutes more. Add the tomatoes, basil, parsley, salt and pepper and cook a final 5 minutes. Stir well and serve.