Well, I couldn’t find the solo picture I took of the ratatouille I made a while back, so this should suffice for now. The photo does show a baked chicken alfredo right beside the ratatouille. You can guess that it was a pretty hearty dinner that cold winter night.
This vegetable dish has been a favorite of mine to cook lately, so my fiancé pretty much expects it almost weekly, if not bi-weekly. Occasionally, I’ll add some 1-inch size chicken in the dish if we’re not eating it as a side. I’ve also played with the amount of each vegetable, sauce, and seasoning to my liking.
It doesn’t take too long, so it’s nice to have it as a go-to when I’m really exhausted from work. Hope you guys enjoy as well!
Prep time: 15 minutes
Cook time: 20-25 minutes
1/3 cup extra virgin olive oil
5 cloves of garlic, minced
1 large eggplant, diced
1 large onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green zucchini, diced
1 yellow squash, diced
15oz can of tomato sauce — I like Contadina’s extra thick & zesty (or use real tomatoes)
3-4 sprigs of basil, chopped
HOW TO MAKE
1. Heat a large skillet with the olive oil on medium to high heat. When oil is hot, add the eggplant. Stirring frequently, cook until soft and slightly brown.
2. Lower heat to medium then add onions, garlic, and bell peppers until soft. Continue to stir frequently.
3. Add the green zucchini and yellow squash towards the end. I like for these two to have a little crunch, so if you want the same, don’t cook it for too long.
4. Slowly add the tomato sauce and stir as you do so. I don’t always use the full can, depending on how many vegetables I have on hand.
5. Season with salt and pepper, to taste.
6. Remove from heat, add chopped basil, and stir.
7. You’re done! Enjoy.