Quick Ratatouille
By Ashley MoorePublished on June 26, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling1 pound eggplant, peeled and cut into 1-inch pieces12 ounces yellow summer squash, cut into 1-inch pieces2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces1 onion, choppedSalt and pepper 3 garlic cloves, minced1 cup canned crushed tomatoes ½ cup fresh basil leaves ¼ cup pitted kalamata olives
Before You Begin
Serve with lemon wedges and crusty bread.
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant, squash, bell peppers, onion, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and cook, stirring occasionally, until softened, about 15 minutes. Push vegetables to sides of pan. Add garlic to center and cook until fragrant, about 30 seconds.
- Stir in tomatoes and basil and cook, uncovered, until mixture has thickened and vegetables are completely tender, about 7 minutes. Season with salt and pepper to taste. Transfer to platter. Stir in olives and drizzle with extra oil before serving.
Time
30 minutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling
1 pound eggplant, peeled and cut into 1-inch pieces
12 ounces yellow summer squash, cut into 1-inch pieces
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1 onion, chopped
Salt and pepper
3 garlic cloves, minced
1 cup canned crushed tomatoes
½ cup fresh basil leaves
¼ cup pitted kalamata olives
Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling
1 pound eggplant, peeled and cut into 1-inch pieces
12 ounces yellow summer squash, cut into 1-inch pieces
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1 onion, chopped
Salt and pepper
3 garlic cloves, minced
1 cup canned crushed tomatoes
½ cup fresh basil leaves
¼ cup pitted kalamata olives
Ingredients
¼ cup extra-virgin olive oil, plus extra for drizzling
1 pound eggplant, peeled and cut into 1-inch pieces
12 ounces yellow summer squash, cut into 1-inch pieces
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1 onion, chopped
Salt and pepper
3 garlic cloves, minced
1 cup canned crushed tomatoes
½ cup fresh basil leaves
¼ cup pitted kalamata olives
Why This Recipe Works
Canned crushed tomatoes give this dish long-cooked flavor and texture. We finish the dish with a healthy swirl of olive oil—at least 2 tablespoons—for added richness.
Before You Begin
Serve with lemon wedges and crusty bread.
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant, squash, bell peppers, onion, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and cook, stirring occasionally, until softened, about 15 minutes. Push vegetables to sides of pan. Add garlic to center and cook until fragrant, about 30 seconds.
- Stir in tomatoes and basil and cook, uncovered, until mixture has thickened and vegetables are completely tender, about 7 minutes. Season with salt and pepper to taste. Transfer to platter. Stir in olives and drizzle with extra oil before serving.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments