Ratatouille is one of my comfort, go to foods. It is a stewed vegetable dish. Simple, hearty, healing and delicious, Ratatouille is a great way to use those leftover vegetables in your refrigerator. Served over rice, pasta, or on its own, ratatouille never disappoints. I love recipes that you can make your own by adding your favorite vegetables, herbs, and spices, all depending upon what you have on hand. Take this recipe and run with it!!!
Serves 2 generously
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 medium eggplant, nicely cubed
1 zucchini, sliced
1 red bell pepper, large diced
1 pint small ripe tomatoes
Oregano, Thyme, and Basil, to taste
Sea Salt and freshly ground pepper, to taste
In a large saute pan, heat 1 to 2 tablespoons of olive oil.
Add the onion and garlic. Saute for 3 to 4 minutes or until soft and fragrant.
Add the eggplant, zucchini, and red pepper. Saute for 2 to 3 minutes before adding the tomatoes.
Add the oregano, thyme and basil, adding slowly, until your desired flavor is reached. Remember that you can always add more seasoning, you just can’t take it away.
Cover and simmer for 20 minutes, stirring every 5 minutes or so.
Before serving, season with sea salt and freshly ground pepper to taste.