Ratatouille

By mrivara

Ingredients

• 3 tablespoons olive oil, divided
• 1 Pepper, Diced
• 1 Yellow Squash, diced
• 1 medium onion, cut into small dice (about 1 1/2 cups)
• 2 cloves minced garlic (about 2 teaspoons)
• 2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups)
• 1 (14.5-ounce) can no-salt-added diced tomatoes
• 1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram)
• 3/4 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil leaves, plus more for garnish

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic, squash, pepper and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.


* At this point either add chickpeas if desired.
* Also can serve over a firm white fish