Classic Ratatouille Recipe

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.

 

• 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

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.