Harvest Ratatouille

Recipe by Geniale Genie
READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place eggplant cubes in a colander in sink.
  • Sprinkle with 1 teaspoon salt and toss to mix.
  • Let stand 5 minutes, then rinse under cold running water.
  • Drain well.
  • Pat dry with paper towels.
  • In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat.
  • Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
  • Add onions, bell pepper, and garlic.
  • Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
  • Add zucchini and cook 5 minutes, stirring occasionally.
  • Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
  • Bring to a boil.
  • Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
  • Remove from heat and stir in basil.
  • Serve hot or at room temperature.
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