Quick Ratatouille

By GratefulSea

Serve with lemon wedges and crusty bread.

Ingredients

• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 1 pound eggplant, peeled and cut into 1-inch pieces
• 12 ounces yellow summer squash, cut into 1-inch pieces
• 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
• 1 onion, chopped
• Salt and pepper
• 3 garlic cloves, minced
• 1 cup canned crushed tomatoes
• 1/2 cup fresh basil leaves
• 1/4 cup pitted kalamata olives

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant, squash, bell peppers, onion, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and cook, stirring occasionally, until softened, about 15 minutes. Push vegetables to sides of pan. Add garlic to center and cook until fragrant, about 30 seconds.

2. Stir in tomatoes and basil and cook, uncovered, until mixture has thickened and vegetables are completely tender, about 7 minutes. Season with salt and pepper to taste. Transfer to platter. Stir in olives and drizzle with extra oil before serving.