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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