Ratatouille
Sauté in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes:
¼ cup olive oil
1 medium eggplant (about 1 pound), peeled and cut into 1-inch cubes
1-pound zucchini, cut into 1-inch cubes
Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened (about 5 mintues):
2-tablespoon olive oil
1 ½ cups sliced onions
Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes:
2 large red bell peppers, cut into 1-inch squares
3 cloves garlic, chopped
Season with:
Salt and ground black pepper to taste
Add:
1 ½ cups chopped seeded, peeled fresh tomatoes
2 to 3 sprigs of fresh thyme
1 bay leaf
Reduce the heat to low, cover and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender about 20 minutes more. Taste and adjust the seasonings. Stir in: ¼ cup chopped fresh basil.
Serve over cooked rice or quinoa. Optional: add a splash of lemon or herbed vinegar. This dish tastes even better the second day!
Recipe from The Joy of Cooking
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