Ratatouille Recipe
- 3 tablespoons olive oil
- 1 pound eggplant, trimmed and cut into large dice
- Kosher salt
- Freshly ground black pepper
- 1 pound summer squash (zucchini, yellow, or a mixture of both), trimmed and cut into large dice
- 1 medium red bell pepper, cored, seeded, and cut into large dice
- 1 medium yellow onion, large dice
- 4 medium garlic cloves, finely chopped
- 3 medium tomatoes (about 12 ounces), cored and cut into large dice
- 2 tablespoons thinly sliced fresh basil leaves
- Heat a large frying pan over high heat until a bead of water dances when dropped in the pan, about 3 to 4 minutes.
- Drizzle 1 tablespoon of the oil around the perimeter of the pan, add the eggplant, and season generously with salt and pepper.
- Cook, stirring occasionally with a metal spatula, until crisp-tender and browned in spots, about 2 minutes.
- Transfer to a large bowl and set aside.
- Drizzle 1 tablespoon of the oil around the perimeter of the pan, add the squash, and season with salt and pepper.
- Cook, stirring occasionally with the spatula, until crisp-tender and browned in spots, about 2 minutes.
- Transfer to the bowl with the eggplant and set aside.
- Reduce the heat to medium and add the last tablespoon of oil.
- Add the bell pepper and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and cook, stirring occasionally, until fragrant, about 30 seconds to 1 minute.
- Add the tomatoes, season with salt and pepper, and cook, stirring occasionally, until theyre starting to soften and have released their juices, about 4 minutes.
- Add the reserved eggplant and squash and cook, stirring occasionally, until heated, about 2 minutes.
- Remove the pan from the heat and stir in the basil.
- Taste and season with salt and pepper as needed.
olive oil, eggplant, kosher salt, freshly ground black pepper, summer, red bell pepper, yellow onion, garlic, tomatoes, basil
Taken from www.chowhound.com/recipes/ratatouille-30806 (may not work)