Nov 7, 2011
Eggplant, bell peppers, zucchini, tomatoes and fresh garden herbs shine in this simple-to-make ratatouille that adds colour and flavour to any meal.
3 tbsp. olive oil
1 onion, diced
1 garlic clove, chopped
2 small eggplants, diced
2 red peppers, diced
1 yellow pepper, diced
1 orange pepper, diced
3 zucchini, diced
1 can (14 ounces) diced tomatoes
4 to 5 basil leaves, chopped
1 tsp. chopped fresh tarragon
Salt and freshly ground pepper, to taste
In a large sauté pan, heat olive oil over medium heat. When oil is hot, add onion and garlic. Sauté until onions are soft and transparent, about 5 minutes.
Add eggplant, salt and pepper, and continue to sauté until eggplant begins to soften and turns lightly golden brown, about 3 to 5 minutes. Add zucchini and peppers and continue to sauté until zucchini and peppers start to soften and turn lightly golden brown, about 5 to 7 minutes.
Add the diced tomatoes and season with salt and pepper. Bring tomatoes to a boil. Reduce heat and let vegetables simmer until tender and sauce thickens slightly, about 5 to 10 minutes. Finish with basil and tarragon.
Yield: 6 servings.