Name: Ratatouille
Ingredients: 28 oz can whole peeled tomatoes; 1/4 cup olive oil; 1 1/2 large yellow onion, diced; 3 garlic cloves, minced; 1 large eggplant, cubed; 2 bell peppers, cubed; 2 zucchini squash, cubed; 1 bay leaf; 1 tsp dried thyme; Splash of red wine vinegar; Salt and pepper

Ingredients

Scale

28 oz can whole peeled tomatoes
1/4 cup olive oil
1 1/2 large yellow onion, diced
3 garlic cloves, minced
1 large eggplant, cubed
2 bell peppers, cubed
2 zucchini squash, cubed
1 bay leaf
1 tsp dried thyme
Splash of red wine vinegar
Salt and pepper

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Instructions

Preheat oven to 350 degrees. In a casserole dish or rimmed baking sheet, roast tomatoes with 2 tbsp olive oil for 30 minutes.
Salt the eggplant and let sit in a colander for 15-30 minutes to remove juices. Pat dry with a paper towel.
Add olive oil to a dutch oven over medium heat. Once hot, add the onions and garlic to the pot. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 10 minutes.
Add the peppers and salt and pepper and continue to cook, stirring occasionally, about 5 minutes. Add the eggplant, zucchini, roasted tomatoes, bay leaf and thyme.
Bring to a simmer and let gently simmer for about 15 minutes. Remove from heat. Add a splash of red wine vinegar and salt and pepper to taste.

Notes

We served ours with whole-wheat penne and sprinkled Parmesan cheese. Super simple and delicious. We’ll definitely be making this again come Summer after we hit up a Farmer’s Market.