I love this stuff! Yet another stop at the local farm stand last weekend, this time culminating in my version of a ratatouille. This recipe can really be made with whatever vegetables you like, in any proportion you like, but here’s how I made it. I generally serve this as a side dish, but it’s great as an hors d’oeuvre or as a bruschetta topping for a quick healthy snack.
- 1 medium eggplant
- 1 small zucchini
- 1 small yellow squash
- 1 green or red bell pepper or 2 small sweet peppers
- 1 cup sliced mushrooms
- 1 medium onion
- 2-3 garlic cloves
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 cup tomato sauce, or more if desired
- 2 tsp Italian herb mix, or about 1/2 tsp each of dried oregano, basil, thyme, parsley, and rosemary (as desired), or 1 tsp each if using fresh.
- salt and pepper
Peel the eggplant and chop into cubes (about 1/2″). Quarter the zucchini and yellow squash lengthwise and chop into 1/4″ slices. Chop the pepper and onion into a medium dice. Finely chop the garlic or push through a garlic press. Add all these ingredients to a large skillet with the butter and olive oil. Saute for a couple minutes.
Add the herbs, black pepper, and salt if desired. Saute for just another 2-3 minutes or so – I don’t like the vegetables to get too soft.
Add the tomato sauce slowly and see how the proportions look. I don’t like a lot of extra sauce in this dish, so I use just enough to coat everything. You could add a lot more if you wanted to, though. Let it simmer for a couple minutes and you’re good to go!