Ingredients
- 1/4 cup olive oil, plus more as needed
- 1 1/2 cups small diced yellow onion
- 1 teaspoon minced garlic
- 2 cups medium diced eggplant, skin on
- 1/2 teaspoon fresh thyme leaves
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 1/2 cups peeled, seeded and chopped tomatoes
- 1 tablespoon thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground black pepper
Directions
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
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By KennaJP
Central Illinois
on September 05, 2011
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So easy! Perfect with all the late summer fresh vegetables! Our favorite is with grilled chicken & homemade biscuits.
By gculver5@cox.net
phoenix, AZ
on July 14, 2011
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Wonderful dish when you have really good fresh vegetables available. Only use FRESH tomatoes (peeled and seeded!! and FRESH herbs. The texture is perfect and not mushy like most ratatouille recipes I've tried. I added red pepper flakes for heat although that's only for our household's particular taste.
By memoqueen
on June 30, 2011
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I love the fresh veggies. However, the dish was bland. Could be because I used canned tomatoes, and dried parsley, basil, and thyme. I did add extra. Or could be that I like more flavor.
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