• 3 Tb. olive oil
  • 1 onion, chopped
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 4 garlic cloves, chopped
  • 1 medium eggplant, diced
  • 2 zucchini, diced
  • 1 28 oz. can plum tomatoes, chopped with their juices
  • 1 tsp. thyme chopped
  • 1 bay leaf
  • Salt, pepper
  • 2 Tb. tomato paste
  • 3 Tb. torn basil leaves
  • 1/2 cup Nicoise or Kalamata olives, pitted
  • 1. Heat 1 Tb. of the oil in a large saucepan and sauté the onions, peppers and garlic until softened and slightly browned about 5 minutes, turn off the heat and set the pan aside.
  • 2. Meanwhile heat a large high sided skillet with the remaining 2 Tb. of oil and add the eggplant and zucchini, sauté over medium heat until lightly browned, about 10 to 12 minutes. Add to the onions and place the saucepan over medium heat.
  • 3. Add the tomatoes, thyme, bay leaf, salt, pepper, tomato paste and simmer over medium low heat stirring occasionally for 20 to 25 minutes. Taste and adjust seasoning.
  • 4. Add the basil and olives and serve.
ratatouille with shaved parm

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