Ratatouille IIPosted: June 11, 2013
I had some zucchini, yellow squash and onion left over from last week’s CSA box from Pinckney’s Produce. As soon as I learned that we would be getting eggplant in this week’s box, I knew exactly what I was going to make…ratatouille. Ratatouille is the ultimate in comfort food. It’s easy to prepare, low in calories, flavorful, and packed with nutrients. I just love it. I especially like it topped with crumbled goat cheese and served with freshly baked crusty bread.
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 small eggplant, cut into bite-size chunks (leave skin on)
1 zucchini, cut into bite-size chunks
1 yellow squash, cut into bite-size chunks
1 bell pepper, diced
1 15 oz. can diced tomatoes with juices (or 2 medium tomatoes, peeled, seeds removed, and diced)
1 tablespoon capers
1 tablespoon red wine vinegar
salt and pepper, to taste
In a large Dutch oven heat the olive oil over medium heat. Add the diced onion and sauté until it starts to get soft, about 5 minutes. Add the minced garlic and sauté until fragrant, about 1 minute. Add the eggplant, zucchini, yellow squash, bell pepper, and tomatoes. Bring to a simmer and then reduce heat to medium-low. Gently simmer, stirring occasionally, until the vegetables are tender, about 30 minutes. Stir in the capers and red wine vinegar. Season with salt and pepper and serve.