Classic Garden Ratatouille

Vibrant, chunky French summer stew can be served with rice, over pasta or on it's own with a nice crusty bread for sopping up it's fragrant juices.

Ingredients:

2 1/2 cups diced 1" eggplant

1 tsp salt

1/4 cup olive oil, divided

2 cups diced onion

1 red bell pepper, diced

2 1/2 cups 1" pieces zucchini

6-8 mushrooms, sliced or quartered

3 tomatoes, coarsely chopped

4 tsps minced garlic

15 oz crushed tomatoes or tomato sauce

1 or 2 bay leaves

1 1/2 tsps dry oregano

1 tsp dry parsley

1/2 tsp red pepper flakes

1/2 tsp dry thyme

salt and pepper to taste

1/4 cup fresh basil leaves, chiffonade

Cut the eggplant in cubes and sprinkle with salt. Toss in a colander and set aside while prepping the rest of the vegetables. Once ready, pat the eggplant dry with paper towels.

Heat 2 tbsps olive oil in a Dutch oven on medium heat. Add the eggplant and cook 3-4 minutes until just lightly browned. Remove to a bowl.

Add 1 tbsp olive oil to the pan and add the zucchini and mushrooms to cook for 3 minutes. Remove to the same bowl with the eggplant.

Add 1 tbsp olive oil to the pan and add the onion. Cook 4-5 minutes then add the bell pepper for another 3 minutes. Add the chopped tomatoes and garlic. Next to add is the crushed tomatoes or tomato sauce. If you intend on eating the ratatouille as a stew use crushed tomatoes, but if you will use it as a pasta sauce go with tomato sauce here. Put the bay leaf, parsley, oregano, red pepper flakes and thyme in and bring to a boil for 1 minute.

Return the eggplant, zucchini and mushrooms to the pot and simmer on medium low heat for 25-30 minutes. Salt and pepper to taste.

Remove from heat and take out the bay leaf. Stir in the basil chiffonade and serve.

Serves 4 and will keep in the fridge for 4 days. Or freeze for up to 3 months.

And tossed with penne it's just awesome!

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