Summer Ratatouille
Sunshine in a bowl. A vegetarian dish from Southern France featuring vegetables simmered with olive oil, tomato and herbs.
Ingredients
- 1 Medium eggplant diced to ½ inch pieces I peel about ½ the skin off as it can be chewy.
- 1 Medium bell pepper diced ½ inch pieces I prefer red or yellow for their sweetness.
- 1 Medium zuchini diced ½ inch
- 1 Medium summer squash diced ½ inch
- 1 Medium Onion, Diced, ½ inch
- 3 Clove garlic minced
- 28 oz tomato passata
- 1 Tbsp Italian Seasoning
- ½ tsp Thyme
- ¼ cup Olive oil seperated by half. extra virgin
Instructions
Roast the Vegetables
- Preheat oven to 425 degrees. Toss eggplant, zucchini and squash in half olive oil. Season with salt and pepper. Spread out onto a sheet tray. (Take care to allow ample space between the pieces. You may need more than one tray, so that the veg do not steam). Roast about 10 minutes. Gently stir of flip the vegetables to get even browning. Roast another few minutes.
- While the vegetables are roasting, heat remaining oil in a pan till shimmering. Add onion and peppers. Saute till the onions stirring often until just golden on the edges. Add garlic, stir for about a minute until raw smell fades. Add italian seasonings and thyme. Add tomato passata. Allow this to simmer. When roasted vegetables are removed from oven, add to sauce mixture. Allow the whole thing to simmer for about 10 minuutes. Adjust the seasoning to your liking.
Fresh herbs such as basil, oregano, parsley work nicely in this dish.