Ratatouille
This simple combination of vegetables and olive oil makes for a simple meal that’s wonderful served warm or at room temperature. I make it all year long, but in warm weather months, it’s perfect for a casual dinner outdoors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- about 1/4 cup olive oil
- 1 small yellow onion, diced
- 2 plum tomatoes, diced or a handful of grape tomatoes cut in half or quartered
- 1 yellow, red or orange bell pepper, seeded and cut into medium dice
- 2 garlic cloves, peeled and minced
- salt
- one eggplant, peeled and cut into 1/2” dice.
- 1 zucchini or yellow squash, cut into 1/2” dice
- 2 teaspoons salt mixture
- 2 teaspoons sherry vinegar
Instructions
- Add olive oil to a heavy pan like a Le Creuset Dutch oven over medium heat. Add the onion, tomatoes, bell pepper, garlic and a pinch of salt. Cook fo about 10 minutes until vegetables begin to soften. You want to sweat the vegetables, not brown them.
- Add the eggplant and a more olive oil if it’s a little dry.
- Cook for another 10 minutes.
- Add the zucchini or yellow squash and the salt and herb mixture.
- Add a little more olive oil and continue to stir and cook for an additional 15 minutes.
- Once all the vegetables are soft, stir in the vinegar and a little more salt as needed.
Notes
I make a double batch because it’s even better the next day!