French In A Flash: Spicy Summertime Ratatouille With Mint Recipe

• 2 tablespoons olive oil, plus more for drizzling
• 1/2 medium eggplant, sliced into half-moons
• 1 zucchini, sliced into half-moons
• 1 red pepper, sliced into strips
• 1/2 medium red onion, sliced into half-moons
• 1/4 to 1/2 habanero chili (or the chili of your choice, to your taste), seeded and deveined (you could also substitute chili flakes)
• 2 cloves garlic, thinly sliced
• 1 tablespoon lemon juice
• Salt and freshly cracked black pepper

1. Heat 2 tablespoons of olive oil in a nonstick saute pan over medium heat until it is hot. Add the eggplant, and saute, stirring frequently, for 5 to 8 minutes, until soft and tender. Be sure to season each vegetable with salt and pepper as it is cooking. Remove the eggplant with a slotted spoon to a serving bowl.
2. Drizzle in more olive oil as needed for the pan. Saute the zucchini in the same way, for 8 to 9 minutes. Remove, and add to the bowl with the eggplant.
3. Cook the peppers in the same way, for 6 to 8 minutes. Add to the eggplant and zucchini.
4. Cook the onions for 2 to 3 minutes on low heat. Then add the garlic and chili and cook for another 2 minutes. Add to the bowl of vegetables.
5. Add the lemon juice and a tiny drizzle of fresh olive oil to the bowl. Add the chiffonade of mint. Quickly toss the ratatouille and serve immediately.

olive oil, eggplant, zucchini, red pepper, red onion, chili, garlic, lemon juice, salt

Taken from www.seriouseats.com/recipes/2010/07/french-in-a-flash-spicy-summertime-ratatouille-with-mint-recipe.html (may not work)