• 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 cup Nicoise or Kalamata olives, pitted
  • Parmesan cheese, grated, optional
  • Procedure
  • 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 7 to 10 minutes. Add to the onions.
  • 3. Add the tomatoes, thyme, bay leaf, salt, pepper, tomato paste and simmer over low heat stirring occasionally for 20 to 25 minutes. Taste and adjust seasoning.
  • 4. Add basil and olives and serve with parmesan on top if desired.

Last night we wanted comfort food as it was chilly and windy and we found ourselves with a delicious vegetarian dinner. I made curried yellow lentils, ratatouille, stir fry escarole with garlic and roasted portobello mushrooms- what a feast and all of it was easy and relatively quick. The ratatouille freezes well and takes the most time at about 35 minutes. We didn’t miss animal protein one bit and we were both completely satisfied. Here is the ratatouille recipe, much better than the movie!

I will add more dishes such as this to my blog, stay tuned.


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