Garden-Fresh Ratatouille
Ratatouille, a rustic Mediterranean dish teeming with the seasonal flavors of eggplant, tomatoes, and zucchini, tastes even better served over crispy polenta triangles. Enjoy with a simple green salad for a light evening meal.
Serves 4
What You Need:
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 medium eggplant (3/4 pound), diced
- 1 medium zucchini, quartered and diced
- 1 medium red bell pepper, diced
- 6 tomatoes (2 pounds), diced
- 1 teaspoon fresh oregano, roughly chopped
- 1 teaspoon fresh thyme, roughly chopped
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon capers, drained and roughly chopped
- 1/4 cup fresh basil, thinly sliced
What You Do:
- In a large pot, heat olive oil over medium heat. Add the garlic and onion and cook, stirring occasionally, until onion is softened, about 5 minutes. Add the eggplant and cook for 5 minutes. Add the zucchini and bell pepper and cook for 10 minutes. Stir in tomatoes and cook for 5 more minutes. All vegetables should be tender.
- Stir in the oregano, thyme, salt, and pepper, and cook for one additional minute. Remove from heat and add balsamic vinegar and capers. Garnish with basil and serve with Crispy Polenta Triangles.
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