RATATOUILLE

kmi866

Ingredients

1/4 cup olive oil, more if needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced yellow bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1/4 cup asparagus pieces (optional)
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Sea Salt and freshly ground black pepper

Directions:

In a large skillet, over medium heat, and add the olive oil until hot.

Add the onions and garlic to the pan and cook stirring occasionally, until the onions are wilted and lightly caramelized, about 5 to 7 minutes.

Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
Add the green and red peppers, zucchini, squash and asparagus (if using asparagus) and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s