Ratatouille

This vibrant veggie medley is the ultimate celebration of fresh, seasonal produce. Tender eggplant, zucchini, bell pepper, and tomatoes combined with garlic, thyme, and basil simmer down into a rustic, flavor-packed dish. Whether served as a hearty side or topped with a fried egg for breakfast, this ratatouille is comforting, colorful, and endlessly versatile!

4 servings

Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil, divided
• Kosher salt, and freshly ground black pepper
• 1/2 small yellow onion, roughly chopped
• 3 garlic cloves, minced
• 1/2 medium eggplant, peeled and cut into 1/4-inch cubes
• 1 tablespoon tomato paste
• 1/2 tablespoon finely chopped fresh thyme
• 1 medium zucchini, cut into 1/4-inch dice
• 1 yellow bell pepper, cut into 1/4-inch squares
• 2 large vine-ripened tomatoes, or 3 small, cut into 1/4-inch dice
• 1/2 cup fresh basil leaves, finely chopped

Directions:

1. Place your peeled and cubed eggplant in a colander with a bowl underneath or on a sheet pan lined with paper towels and sprinkle all over with salt. Let sit for 30 minutes; the salt will draw water out of the eggplant and reduce the bitterness. Pat dry.
2. Set a large skillet oven over medium heat. Add 1 tablespoon olive oil, onion, garlic, and a 1/4 teaspoon of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
3. Add the eggplant and another 1/4 teaspoon of salt and cook, stirring occasionally, until the eggplant begins to soften, about 4 to 5 minutes.
4. Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
5. Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
6. Stir in the remaining 1/2 tablespoon olive oil and basil.

Serve with your favorite protein for a complete meal. (Try it topped with runny eggs to have for breakfast!)