Ratatouille

Ratatouille

The classic French ratatouille is made by simmering eggplant with other vegetables and herbs. It's often served as a side or appetizer with bread, but our addition of Italian sausage turns it into a hearty meal for cooler months.

Ingredients

• 4 1/2 tablespoons olive oil
• 1 medium-size eggplant, peeled and cut into a 3/4-inch dice
• 2 small zucchini, halved and sliced
• 1 large onion, quartered and thinly sliced
• 1 medium-size green bell pepper, halved, seeded, and sliced
• 2 to 3 garlic cloves, minced
• 2 cups canned diced tomatoes
• 1 tablespoon plus 1 teaspoon tomato paste
• Salt and pepper
• 2 tablespoons chopped fresh Italian parsley
• 3 tablespoons chopped fresh basil

Instructions

Over medium-high heat, warm 3 tablespoons of the olive oil in a large, deep skillet or Dutch oven.

Add the eggplant and zucchini and sauté them, stirring often, until they are lightly browned but not soft, about 7 minutes. Transfer the vegetables to a plate.

In the same skillet over medium heat, warm the remaining olive oil. Add the onion and bell pepper and sauté them for 3 minutes.

Stir in the garlic, the tomatoes, eggplant, and zucchini.

Partially cover the skillet and gently simmer the ratatouille for 5 minutes.

Add the tomato paste, along with salt and pepper to taste, and simmer 5 minutes more.

Stir in the parsley and half of the basil.

Serve hot, sprinkled with the remaining basil.

Serves 6.