Description
This is an easy stove top version of ratatouille. It’s not hard but it does require a bit of time – 30 or so minutes of active chopping time plus an hour or two for the veggies simmer. It’s a perfect recipe for a Sunday afternoon.
Ingredients
Scale
- 1 large eggplant
- 1 large yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 4–5 large garlic cloves
- 2 zucchini
- 1 yellow summer squash
- 2 tbsp tomato paste
- 3 to 4 large tomatoes (I grab a mix of whichever kinds look best from the farmers market)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- fresh basil, oregano, and parmesan for garnish (optional)
Instructions
- Slice the eggplant into 1/4 inch thick disks. Place the disks in a large colander 1 at a time sprinkling each with salt. Let the eggplant sit for at least 30 minutes – the salt will draw out the bitter juices
- Roughly dice the onion. Heat 3 tbsp olive oil in large dutch oven and add onion.
- Next dice the peppers, garlic, summer squash, and tomatoes. Add each ingredient to the pot as soon as its chopped. Stir the veggies occasionally as you work.
- Add the tomato paste to pot along with dried herbs and lower heat to a simmer.
- Rinse the salted eggplant and pat dry. Dice the eggplant slices into 1/4 inch cubes.
- Heat 3 tbsp olive oil in large skillet. Sautee eggplant over medium heat until tender (approx 10 minutes).
- Transfer eggplant to dutch oven with the rest of the veggies. cook on low for 1-2 hours.
Notes
You can substitute a 32 oz can of tomatoes for fresh tomatoes. I use the whole San Marzano tomatoes if I’m not using fresh tomatoes. I typically only use fresh tomatoes when they are in season.