"Awesome Texas style ratatouille! Great served over rice or pasta, with lamb or beef, also great on it's own!"
white onion, diced
extra virgin olive oil
garlic cloves, minced
eggplant, peeled and cut sticks, 1/4 x 1/4 inch x 2 inches
zucchini, cut into sticks, 1/4 x 14 inch x 2 inches
yellow squash, cut into sticks, 1/4 x 14 inch x 2 inches
chayote, peeled and cut into sticks, 1/4 x 14 inch x 2 inches
( or pattypan squash)
jicama, peeled and cut into sticks, 1/4 x 14 inch x 2 inches
( if you can't find jicama, try water chestnuts)
red bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches
yellow bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches
whole canned tomatoes, from the can drained
poblano chile, seeded and cut into sticks
( 1/4 x 14 inch x 2 inches, you do not need to roast or remove skin)
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.