Ratatouille
Recipe from Skinnytaste
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 pieces
- 2 large vine-ripened tomatoes (or 3 small), cut into 1/4-inch dice
- 1/2 cup fresh basil leaves, finely chopped
Method
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, and 1/4 teaspoon salt; cook for about 3 minutes, stirring occasionally.
- Add the eggplant and another 1/4 teaspoon salt. Cook for 4 to 5 minutes, until it begins to soften.
- Stir in the tomato paste and thyme and cook for 1 minute.
- Add the zucchini, bell pepper, tomatoes, a pinch of salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the remaining 1/2 tablespoon olive oil and the basil, then serve.