Ratatouille

Fresh vegetables and olive oil make this side dish a healthy and delicious choice for lunch or dinner. Serve with garlic roasted duck breast or duck ragu.

Ratings

Prep Time {20 min}

Cook Time {30 min }

Serving Size {4 to 6 servings}

Ingredients


4 Tbsp. Extra Virgin Olive Oil, divided


1 cup Finely Diced Unpeeled Eggplant


3/4 cup Finely Diced Zucchini


1/2 cup Finely Diced Red Bell Pepper


1/4 cup Finely Diced Onion


1 Garlic Clove, minced


1 cup Finely Diced Seeded Tomato


Salt and Freshly Ground Black Pepper, to taste


2 oz. Parmesan Cheese, shaved with a vegetable peeler

Directions

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1. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add eggplant and zucchini; cook until vegetables are softened and golden brown, stirring occasionally. Transfer vegetables to a bowl; set aside.


2. Add remaining 1 tablespoon oil, bell pepper and onion to same skillet; cook over medium heat until vegetables are tender, stirring occasionally.


3. Add garlic; cook 1 minute. Add tomato; cook 5 minutes.


4. Return eggplant mixture to skillet; simmer over low heat 10 minutes, stirring occasionally.


5. Season to taste with salt and pepper. Transfer to serving dishes; top with shaved cheese. Serve warm or at room temperature.


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