Mediterranean Summer Sautéed Ratatouille

By ltrodrigu

It's like sun has been captured on your plate! This is similar to ratatouille, but has a slightly different texture and flavors. It is great cold as a salad the next day, or reheat for an omelet filling.

In this vegetable sauté, depending on the heat of the pan and the juiciness of the vegetables, they may begin to stick. If this happens, add a splash of the wine or broth to loosen it up.

Ingredients

• 1/4 cup olive oil
• 1 small onion, chopped (about 1/4 pound)
• 1 pound eggplant, any variety, chopped into cubes
• 1 large green or red bell pepper, chopped
• 1/2 pound zucchini, chopped or sliced
• 3 cloves garlic, pressed, grated, or minced
• 3/4 pound tomatoes, fresh or canned and drained
• 1/4 to 1/3 cup dry white wine, or can substitute vegetable or chicken broth
• Salt, to taste
• freshly ground black pepper, to taste
• 1 or 2 drops hot sauce, if desired
• 1/2 cup fresh chopped basil, or 1 tablespoon dried

Details

Servings 4
Adapted from verywell.com

Preparation

Step 1

Heat oil in pan with onion. When onion is well-sizzling, add eggplant and cook for 4 to 5 minutes. Sprinkle salt over all. Then add peppers, cook for 2 to 3 minutes, add zucchini, and cook for 2 to 3 minutes.

Push the vegetables out to the edges of the pan and cook the garlic in the center (add a bit more oil, if needed) for 30 to 60 seconds until fragrant.

Dump the tomatoes in and stir to release juice. Add the rest of the wine or broth and dried basil if you're using it. Cook until tomatoes are fairly well broken-down. The eggplant should be very tender.

Add black pepper and hot sauce, if using. (a drop of hot sauce will "perk up" the flavors, but not make it spicy.)

Taste and adjust seasonings. If tomato and wine are making it a bit acidic, or the flavors don't seem to be blending nicely, add no more than 1 teaspoon sugar.

Mix in the fresh basil, and remove from heat.

To concentrate flavors, continue to cook down and make it less chunky.