Dinner Tonight: Seasonal Ratatouille Recipe

• 8 tablespoons olive oil
• 4 Japanese eggplants, sliced 1/4 inch thick
• 1 onion, sliced 1/4 inch thick
• 4 bell peppers, sliced 1/4 inch thick
• 2 yellow squash, sliced 1/4 inch thick
• 2 zucchini, sliced 1/4 inch thick
• 4 medium tomatoes, seeded and diced
• 2 tablespoons red wine vinegar
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• Salt and pepper
• Small handful of parsley and basil

1. Preheat the oven to 400u0b0F. Place the eggplants in a roasting pan along with 1/4 cup of water and a pinch of salt and pepper. Wrap with aluminum foil, and cook for 25 minutes.
2. Meanwhile, in a large pot, pour the oil in and turn the heat to medium. Add the onion and saute until light brown. Then crank the heat to high, add the bell peppers, and cook until they start to brown, stirring constantly. Pour in the vinegar and cook for one minute, scraping the bottom with a wooden spoon. Pour contents into a large bowl.
3. In the now empty pot, pour in 2 tablespoons of oil and turn the heat to medium. Toss in the squash and zucchini and cook until they soften. Then add the tomatoes. Let them begin to release their juices. When the liquid starts to simmer, dump the onions and peppers back in and stir in the tomato paste. Toss in the cooked eggplant slices. Bring mixture to a simmer and cook for two minutes, gently stirring contents.
4. Turn off the heat, sprinkle in the herbs, season with salt and pepper, and serve with some crusty bread.

olive oil, japanese eggplants, onion, bell peppers, yellow squash, zucchini, tomatoes, red wine vinegar, tomato paste, garlic, salt, handful of parsley and basil

Taken from www.seriouseats.com/recipes/2008/08/ratatouille-recipe.html (may not work)