Awesome Texas style ratatouille! Great served over rice or pasta, with lamb or beef, also great on it's own!
- 1 white onion, diced
- 118.29 ml extra virgin olive oil
- 6 medium garlic cloves, minced
- 1 large eggplant, peeled and cut sticks, 1/4 x 1/4 inch x 2 inches
- 1 small zucchini, cut into sticks, 1/4 x 14 inch x 2 inches
- 1 small yellow squash, cut into sticks, 1/4 x 14 inch x 2 inches
- 1 small chayote, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (or pattypan squash)
- 1 small jicama, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (if you can't find jicama, try water chestnuts)
- 1 small red bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches
- 1 small yellow bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches
- 10 whole canned tomatoes, from the can drained
- 1 small poblano chile, seeded and cut into sticks (1/4 x 14 inch x 2 inches, you do not need to roast or remove skin)
- 118.29-177.44 ml chopped fresh herb (try a mix of flat-leaf parsley, basil, cilantro, and Mexican oregano sprigs)
- salt and pepper
- In a large pot, sauté onion in olive oil over high heat for about 1 minute, being careful not to burn.
- Add garlic and cook until very light brown, stirring to keep from burning. Add eggplant, zucchini, and yellow squash and cook for 3-5 minutes, stirring frequently. Add chayote and jícama and cook for 3-5 minutes. Add peppers and poblano and cook for 3-5 minutes. Finally, add tomatoes and cook for 2-3 minutes. Season with salt and pepper. If you like, cook a little longer. Salt and pepper to taste.
- Add in herbs, reserving some to scatter around serving on plate.
- To serve, place on plates and top with basil leaves.This is good on rice or pasta. Garnish plates with sprigs of parsley or cilantro.