This is my second French inspired dish. I’m very happy with how it turned out, and it’ll be great in the summer when my garden is overflowing with tomatoes and zucchini. Ratatouille is generally a stewed vegetable dish, and I’ve used some of the more traditional vegetables found in one. It would be great with some leftover quinoa, rice, or even a poached egg on top.
3 tablespoons extra virgin olive oil
1 medium red onion, diced
1 medium eggplant, diced
2 medium zucchini, sliced
10 oz tomato paste
8 medium tomatoes, peeled, seeded, and diced
5 garlic cloved, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 small jalapeno peppers, diced
3/4 cup vegetable broth
2 tablespoons dried basil
1 tablespoon dried parsley
salt and pepper, to taste
In a large skillet on medium heat place the olive oil, garlic, and onion. Cook for 5 minutes to allow to tender. Next add the eggplant and a bit of salt. Saute the eggplant with the oil and onion for 7-10 minutes. Add the tomato paste to the eggplant and mix well, cooking for a couple of minutes. Add the rest of the vegetables, spices and the vegetable broth. Cook for 5 minutes, then reduce the heat to low – placing a lid over the skillet and allowing to slowly simmer the vegetables for 20 minutes. Add a bit of pepper and serve. Serves 4-6, more if you’re serving on top of a grain. Enjoy!
*feel free to omit the jalapenos if you don’t like spicy. They’re not typically in this dish but I really liked the bit of heat they added. I plan on having this for breakfast with an egg tomorrow!
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