Ratatouille

Tomatoes, eggplants, peppers, squash..... they are all fresh in the market right now.  After all, it is the height of the summer!  Here’s a super quick ratatouille recipe so you can enjoy the best of this season.  Serve over pasta, as a side to grilled chicken or fish, or on it’s own if you’d like.  Thin-skinned eggplant will serve you best if you are in a rush because you don’t have to bother peeling it.  Try a Japanese version of eggplant if you can find one in your farmers market.  Make a double batch - it freezes beautifully too.

Makes 4-6 servings

2 tablespoons Extra virgin olive oil
2 cloves Garlic, thinly sliced
1/4 teaspoon Red pepper flakes
½ Red onion, chopped 
1 Red bell pepper
1 Green or Frying pepper
1-2 Eggplants, cubed
2 Zucchini, cubed
4 medium Tomatoes, chopped
1/4 cup Fresh Herbs, chopped - such as Basil, Oregano, Parsley
Sea Salt and Ground pepper to taste
Grated cheese

In a large skillet heat oil over medium heat, add garlic, red pepper flakes, onion, red and green pepper.  Cook until softened, about 4 minutes.

Add eggplant and zucchini and cook until tender, about 4 more minutes.

Add tomatoes and herbs.  Cook until just heated though: retaining the freshness of the herbs and the shape of the tomatoes, about 3 more minutes.  Add sea salt and ground pepper.

Serve hot or room-temp with grated cheese.

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