From a Chef's Kitchen
Provencal-inspired ratatouille is THE dish to make from a summer abundance every summer!
- 1 small eggplant, cut into 1-inch cubes
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons olive oil
- 1 small red onion, cut into 1/2-inch pieces
- 1 small red bell pepper, cut into 1/2-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
- 1 medium yellow squash, cut into 1-inch pieces
- 2 large plum tomatoes, coarsely chopped
- 0.33333333333333 cup dry white wine
- 1 can (15-ounce) crushed tomatoes
- 1 bay leaf
- 1 teaspoon (heaping) dried oregano
- 2 cloves garlic
- freshly ground black pepper
- 0.25 cup thinly sliced fresh basil
- crumbled goat cheese
- Place eggplant in a colander, sprinkle with salt and let drain in the sink or over a bowl.
- Meanwhile, heat olive oil over medium-high heat in a Dutch oven. Add the onion, reduce heat to medium and cook 3-4 minutes. Add the red bell pepper and continue cooking another 4-5 minutes or until both are lightly browned and beginning to soften. Transfer to a bowl and set aside.
- Add zucchini and yellow squash and cook 3-4 minutes or until lightly browned. Transfer to the bowl with onion and red bell pepper.
- Refresh oil if needed. Pat eggplant dry with a paper towel. Add eggplant to pot and cook 4-5 minutes or until lightly browned and softened. Add tomatoes and cook 1-2 minutes.
- Add wine, bring to a boil. Add crushed tomatoes, bay leaf, oregano and garlic. Return vegetables to pan, reduce heat to medium low and cook 15-20 minutes or until vegetables are tender.
- Season to taste with salt and pepper. Remove bay leaf. Stir in basil. Serve topped with crumbled goat cheese if desired.