Quick Ratatouille

The traditional Provencal vegetable dish of tomatoes, summer squash, zucchini, eggplant, bell peppers and fresh herbs.

Servings:   8

2  T         extra virgin olive oil

1 Lg        onion, sliced

4              garlic clove, sliced

2 ½ c      eggplant, cubed

1 T          thyme, fresh, chopped

1 T          marjoram, fresh, chopped

1 Lg        green bell pepper, diced

1 Lg        red bell pepper, diced

2 med   zucchini, diced

2 med   summer squash, diced

2 c           tomato, chopped

2 T          basil, fresh, chiffonade

2 T          parsley, fresh, chopped

• Set a large 12-inch sauté pan over medium heat and add the olive oil.
• Once hot, add the onions and garlic to the pan.
• Cook the onions, stirring occasionally, until they are soft and lightly caramelized, about 5 to 7 minutes.
• Add the eggplant, marjoram and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
• Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
• Add the tomatoes, parsley, and salt and pepper, to taste, and cook for a final 5 minutes.
• Stir in basil and mix well to blend and serve either hot or at room temperature.

Source: Chris Oliveri, World’s Fare Chef, LLC   2010