Ratatouille

Ratatouille:

Ingredients

• 1 small eggplant
• 2 tsp salt
• 1 tbsp olive oil
• ¼ cup water
• 1 small onion
• 1 bell peppers (orange, red or yellow)
• 1 medium zucchini
• 1 medium yellow squash
• 3 cloves garlic minced
• 1/4 cup dry white wine or vegetable broth
• 1 cup crushed tomatoes
• 1 bay leaf
• 1 heaping teaspoon dried oregano
• freshly ground black pepper to taste
• 1/2 cup thinly sliced fresh basil

Instructions:

• Cut eggplant into 1” cubes, place in colander and sprinkle with 2 tsp salt. Let drain in the sink.
• Cut onions, peppers, zucchini and yellow squash into 1/2” pieces.
• Pat the eggplant dry with a paper towel.
• Heat 1 tbsp olive oil + ¼ cup water over medium-high heat in a pan. Add the eggplant and 4 cloves minced garlic, cover and cook 3 minutes.
• Add zucchini, yellow squash, onions and peppers and cook uncovered for 4 minutes.
• Add wine, turn up heat and bring to a boil and cook 1-2 minutes.
• Add crushed tomatoes, bay leaf and oregano.
• Cover and cook over low heat for about 15 min.
• Season with salt and pepper to taste. Remove bay leaf. Stir in fresh basil just before serving.

Ratatouille will keep in the refrigerator for 4-5 days. If making it ahead do not add fresh basil until serving. You can freeze in air tight containers for up to 3 months. Thaw in the refrigerator and reheat on the stove.