Quick Ratatouille for Two

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Ratatouille was made famous in the movies, although its origin as a French Provencal peasant dish means you can make it as a weeknight dish. This version does not need a recipe, just use summer vegetables you have on hand or even better from your own garden. For those who prefer an exact recipe see the instructions below.

In a large saute pan, heat about a tablespoon of olive oil and add in your aromatics such as garlic and onions. Sweat the vegetables until tender and slightly caramelized.

Add in some rough chopped eggplant, zucchini, and summer squash. Season with sea salt and freshly ground black pepper. Add in olive oil as needed if the pan becomes dry.

Caramelize the vegetables and saute until partially cooked.

Add in diced ripe tomato, thinly sliced bell peppers, bay leaves, and chopped basil.

Simmer the vegetable until tender. Taste and season with more salt and pepper if needed. Serve over pasta, as a side dish, or as the main entree.

Quick Ratatouille for Two by Chef Susan Brassard



2-3 tablespoons olive oil
3-4 cloves garlic, minced
1 vidalia onion, small dice
1 Japanese eggplant, medium dice*
1 zucchini, medium dice
1 summer squash, medium dice
1 large ripe tomato, medium dice
1 small bell pepper, finely chopped
1 tablespoon chopped basil
2 bay leaves
sea salt, to taste
black pepper, to taste

In a large saute pan, heat about a tablespoon of olive oil and add in your aromatics such as garlic and onions. Sweat the vegetables until tender and slightly caramelized.

Add in some rough chopped eggplant, zucchini, and summer squash. Season with sea salt and freshly ground black pepper. Add in olive oil as needed if the pan becomes dry.

Caramelize the vegetables and saute until partially cooked.

Add in diced ripe tomato, thinly sliced bell peppers, bay leaves, and chopped basil.

Simmer the vegetable until tender. Taste and season with more salt and pepper if needed. Serve over pasta, as a side dish, or as the main entree.

* If using a larger variety of eggplant, peel the eggplant before chopping.

©Susan Brassard, chef411@wordpress.com, August 4, 2019.

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