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Classic Ratatouille

This recipe uses far less oil than a traditional ratatouille recipe. Serve chilled in the summer months, and serve warm on cold nights. Leftovers freeze well.



kusina ingredients 
  • 1 small eggplant, peeled if desired, top removed
  • 2 small zucchini, halved lengthwise and cut crosswise into ½-inch strips
  • 4 medium tomatoes, seeded and coarsely chopped
  • 1 onion, thinly sliced
  • 1 small green pepper, seeded and chopped
  • 1 small red pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 2 tsp olive oil, divided
  • ¼ tsp dried thyme
  • ¼ tsp dried oregano
  • Freshly ground black pepper, to taste
  • Pinch of cayenne pepper, if desired
  • Salt
kusina instructions
1. Cut eggplant into ¾-inch cubes. Place eggplant in colander, sprinkle with salt, and cover with bowl. Let stand for ½ hour.

2. In large skillet, heat 1 tsp. oil over medium-high heat. Add onions and bell peppers and sauté 5 minutes. Add garlic and tomatoes and sauté 3 minutes. Remove mixture from pan and set aside.

3. Heat remaining oil and add zucchini to skillet. Sauté on medium-high heat for about 7 minutes. Remove zucchini and place with other vegetables.

4. Quickly rinse salt from eggplant. Dry with paper toweling. Spray clean skillet with nonstick spray. Sauté eggplant on medium heat for about 1 minute.

5. Add reserved vegetables to eggplant. Stir in thyme, oregano, black pepper and cayenne pepper, if using, and cook for 5 minutes. Serve.



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