Hi Friends!
Sharing an easy, yet delicious Ratatouille recipe today. I absolutely love a yummy ratatouille or caponata recipe. There is just something about the mix of sautéed veggies with tomatoes that make for the perfect dish. This recipe is great for making a big batch and enjoying for a few days, hot or cold.
I love serving it with a delicious white fish for dinner, on a bed of arugula for lunch, topped on pizza, or with crackers as a snack…Or let’s be honest, its great just by the spoonful.
The recipe…
Ratatouille
2019-02-05 10:11:26
Serves 8
An easy yet delicious ratatouille recipe with lots of veggies. Perfect on its own or served with chicken, fish, salad, pasta, or on pizza.
Total Time
35 min
Ingredients
- 1 medium eggplant, cubed
- 1 large yellow onion, diced
- 6 tbsp olive oil
- 4 garlic cloves, minced or chopped
- 1/3 cup button mushrooms, sliced
- 1/4 tsp crushed red pepper
- 2 orange bell peppers, seeded and diced
- 2 zucchini, cubed
- 2 yellow squash, cubed
- 1 14 oz can fire roasted diced tomatoes, drained
- 1/3 cup tomato basil sauce (I like Rao's Homemade)
- 1/2 tsp of dried thyme
- 1/4 cup fresh basil, chopped
- Salt & pepper to taste
Instructions
- In a large pot, heat 2 tbsp of olive oil over medium heat and add cubed eggplant and diced onion and stir. Season with salt & pepper. Add garlic and cook for about 4-6 minutes, until eggplant is browned. Set aside in a bowl.
- In the same pot, add mushrooms and pepper flakes and sauté for about 2 minutes. Set aside with eggplant.
- In the same pot, add 2 tbsp of olive oil, add bell peppers, zucchini, and yellow squash. Sauté for about 3 minutes until browned. Return eggplant/onions back to pot. Add diced tomatoes, tomato sauce, & thyme. Stir well and bring to a boil. Lower heat and simmer for 15-20 minutes.
- Add basil. Salt and pepper to taste.
- Serve hot or cold, with chicken, fish, pasta, crackers, salad, or on pizza.
Adapted from Ricardo
Adapted from Ricardo
VeryAllegra https://veryallegra.com/
