It’s been a long week – we went to San Francisco and ate ourselves silly. And we came home wanting something filling, but fresh and that wouldn’t weigh us down. I reached into my oldest recipes for one of my summer favorites. Unfortunately, I’ve had this recipe saved in such a random spot for so long, its origin is now unknown to me, so if you know it, let me know! We’ve served it over pasta, rice and eaten it alone, but I think that poured over a bit of al dente penne is best.
One Pan Ratatouille
3 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, peeled and minced
2 (14 oz.) cans diced tomatoes
8 ounces Asian eggplant, diced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 pound red, yellow, and/or orange bell peppers, diced
8 ounces zucchini, diced
8 ounces yellow summer squash, diced
3/4 cup chopped fresh basil leaves
In a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is soft, about 5 minutes. Add tomatoes (with juice), eggplant, salt, pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
image via real food nw