Recipe: Ratatouille
Made this tonight and it rocks, people! Perfect for late summer veggie-orgy happening in your local farm market. Serve over pasta with some grilled chicken and you won't be sorry! Also a great generic side dish, and freezes really well.
Ratatouille
2 lbs zucchini or yellow squash (3 medium), 1-inch dice
2 lbs eggplant (3 medium), unpeeled, 1-inch dice
2 large onions, large dice
2 red bell peppers, large dice
4 cloves garlic, minced
1/2 tsp red pepper flakes
1 15-oz can diced tomatoes (or 2 medium, rough chop)
1 8-oz can tomato sauce
1 tsp thyme leaves
5-7 leaves basil, minced
olive oil, salt and pepper to taste
Preheat oven to 450. Place squash into a large bowl and sprinkle with salt to taste; drizzle with 1-2 TB olive oil. Toss and turn out onto a baking sheet. Repeat with eggplant. Roast in oven 40 minutes, switching pans half way through. Remove from oven and set aside.
Heat a dutch oven over medium-high heat. Add 2 TB olive oil and the onions. Sprinkle with a pinch of salt and saute for 3 minutes, allowing the onion to brown a bit on the bottom of the pan. Add red peppers and saute another 3-4 minutes. Add garlic and saute 1 minute. Add all remaining ingredients plus salt and pepper to taste and bring to a boil. reduce heat to medioum-low and simmer, uncovered, 10-15 minutes or until sauce around veggies has thickened,. Serve immediately.