20 Feb One Pan Ratatouille
Serve over pasta with crusty bread or over baked tofu or polenta. Don’t stick to the quantities listed if you have a different assortment of veggies at home. Just use what you have!
3 Tbsp olive oil
1 onion, peeled and diced
2 cloves garlic, peeled and minced
3-4 medium tomatoes, diced
1 medium eggplant, rinsed and diced
About 1/2 tsp salt
About 1/4 tsp pepper
2 peppers, seeded and diced
1 medium zucchini, diced
1 medium yellow summer squash, diced
1/2 cup chopped fresh basil leaves
1. In frying pan with deep sides or dutch oven, heat half the olive oil over med-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. Add tomatoes, eggplant, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat and simmer, stirring occasionally, until eggplant is soft, about 10 minutes. Stir in peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender. Stir in basil and remaining 1.5 Tbsp olive oil. Add more salt and pepper to taste.