Summertime Ratatouille *

— Written By and last updated by Kate Holt
en Español

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Time: 45 min, prep to table

Serves: 2 as a main, 4 as a side

This classic French stew is cooked in stages so the vegetables’ individual flavors shine.

2 onions, chopped

4 cloves garlic, minced

1 bay leaf

3 Tbsp olive oil

1 medium eggplant, chopped

1 ½ Tbsp fresh basil, chopped (or 2 tsp dried)

1 Tbsp fresh rosemary, chopped (or 1 tsp dried)

1 tsp fresh marjoram, chopped (or ½ tsp dried)

1 ½ tsp salt

2 summer squash, chopped

2 green, orange, or red sweet peppers, cut in strips

2 cups tomatoes, chopped

Sauté onions, garlic, and bay leaf in olive oil, about 5 minutes.

Add eggplant, herbs, and salt. Cover and cook over medium heat, stirring occasionally until eggplant is soft, about 15-20 minutes.

Add squash, peppers, and tomatoes, and simmer until peppers and squash are tender, about 10 minutes.

Serve with pasta or polenta, sprinkle with fresh parsley, dark, briny olives, and/or freshly grated Parmesan. Also consider a streak of Greek yogurt or a bright fried egg!

* inspired by Simply in Season, by way of Indigo Farms