Easy Food Recipes and Cooking - Ratatouille
Serves 6 as a side dish
Ingredients
3 T extra-virgin olive oil, plus extra for serving
4 garlic cloves, smashed and peeled
11⁄4 lbs eggplant, cut into 1⁄2-inch pieces
1 lb zucchini, cut into 3⁄4-inch pieces
1 red bell pepper, stemmed, seeded, and cut into 3⁄4-inch pieces
1 onion, halved and sliced thin
11⁄2 tsp minced fresh thyme
1 tsp fine sea salt
1⁄8 tsp red pepper flakes
3 T tomato paste
11⁄4 cups water
3 scallions, sliced thin
1⁄4 cup kalamata olives, coarsely chopped
1⁄2 tsp pepper
1⁄2 cup packed fresh basil leaves, coarsely chopped
Ratatouille
Directions
1. Heat 2 T olive oil and the garlic in a 12-inch nonstick skillet over medium-low heat until the garlic is lightly
toasted, 5 to 7 minutes. Increase the heat to medium-high and add the eggplant, zucchini, bell pepper, onion, thyme, salt, and pepper flakes. Partially cover and cook, stirring often, until the exuded vegetable juices evaporate and the vegetables begin to brown, about 10 minutes.
2. Stir in the tomato paste to coat the vegetables. Stir in the water, and cook until nearly evaporated, about 3 minutes. Turn off the heat and stir in the scallions, olives, pepper, half the basil, and the remaining 1 T olive oil. Transfer to a serving dish and sprinkle with the remaining basil. Serve drizzled with additional olive oil.