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Stacy Lyn's Traditional Ratatouille

Ratatouille is a perfect recipe for the summer: you can just throw all the veggies into one pot, and it turns into a delicious meal.

Ingredients

  • 2 large eggplants cut into 1 inch pieces
  • 1 zucchini cut into 1 inch pieces
  • 2 summer squash cut into 1 inch pieces
  • 2 medium onions cut into wedges
  • 4 cloves of garlic sliced
  • 6 tablespoons olive oil for sautéing
  • 3 red or yellow peppers deseeded and chopped into 1 inch pieces
  • 1 jalapeño pepper deseeded and minced
  • small bunch of basil plus 6 small basil leaves
  • a few sprigs of thyme
  • 6 ripe tomatoes roughly chopped
  • 16 oz canned plum tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 lemon

Instructions

  • In a large casserole pan or dutch oven, heat 2 tablespoons of olive oil. When the oil is shimmering, add the chopped eggplant, zucchini, squash, and peppers and fry for about 5 to 8 minutes. Do this in batches so that the vegetables brown instead of steaming. Cook until they are golden and soft. Remove vegetables to a bowl.
  • In the same pan, add another 2 tablespoons of olive oil. Add the onions and cook for about 5 minutes. Add the garlic, basil stalks, and thyme and cook for another 5 to 7 minutes, or until vegetables are golden. Add salt and pepper.
  • Add the cooked vegetables back to the pan along with the raw tomatoes, plum tomatoes, balsamic vinegar, salt, and pepper.
  • Gently stir. Cover the pan and simmer over low heat for 40 minutes, or until reduced and sticky.
  • Adjust the seasonings. Grate the zest of 1/2 lemon and squeeze the juice over the ratatouille along with the remaining 2 tablespoons of olive oil.
  • Serve over rice, noodles, or as a spread on rustic bread.