This is a really nice vegetarian dinner. While we’re not vegetarian, we do have a lot of meatless meals. I always think of it as a winter meal, but it’s made with spring vegetables. We usually serve it with polenta – mostly because we love having an excuse to eat polenta.
Ratatouille
Ingredients
- 3 tbsp olive oil
- 1 lb eggplant cut into 1" pieces
- 1 lb zucchini cut into 1" pieces
- 2 red bell peppers cut into 1" pieces
- 1 medium onion cut into ½" pieces
- 4 cloves garlic minced or pressed
- 1 cup diced tomatoes (1 can is fine)
- 2 tsp dried basil
- ½ tsp crushed red peppers
- kosher salt and pepper
Instructions
- Heat olive oil over medium high heat in a large shallow pan. Add eggplant, zucchini, red bell peppers, onion and garlic and cook, stirring often until veggies begin softening.
- Cover pan, reduce to medium low heat and let cook for 10-15 minutes until eggplant is mostly softened.
- Add tomatoes, mixing well. Cover and cook for 5-7 minutes until slightly thickened and veggies are tender but still have some bite. Serve over pasta, polenta or quinoa, or your favorite grain, and top with parmesan cheese if desired.
