Rustic French Ratatouille
This classic French dish is an easy way to prep a bunch of fresh produce that is abundant during summer months. It’s a delicious way to have veggies prepped in your fridge because it gets tastier as it sits! After just 30 minutes of effort, you're left with a versatile dish that you can heat on the stove or even eat cold!
Yields8 to 10 servings
Ingredients
- 1 large eggplant, cut into 1" (2.5-cm) cubes
- Sea salt
- 3 1/2 tablespoon (52 ml) extra virgin olive oil, divided
- 1 red onion, medium diced
- 4 clove garlic, minced
- 1 1/2 pound (680 g) Roma tomatoes, chopped roughly
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 large zucchini, chopped roughly
- 1 yellow summer squash, chopped roughly
- Freshly ground black pepper
- Fresh basil, for serving
INSTRUCTIONS:
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Place the eggplant in a colander over a bowl or sink and sprinkle with 1 teaspoon of sea salt. This will allow it to drain excess liquid while you prep the other ingredients.
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Meanwhile, in a Dutch oven or large pot, heat 1½ teaspoons (7 ml) of the olive oil over medium heat. Add the red onion and garlic, and sauté until fragrant, 3 to 4 minutes.
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Add the tomatoes to the pot and stir. Add ½ teaspoon of sea salt plus the oregano and red pepper flakes. Lower the heat to medium-low, cover the pot and let cook, stirring occasionally, for 10 to 15 minutes, or until the tomatoes are broken down into a sauce. Transfer the sauce to a bowl and set aside.
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In the same pot, heat 1 tablespoon (15 ml) of the olive oil over medium heat. Dry off the eggplant, add it to the pot and cook for 3 to 4 minutes, or until it's beginning to soften and lightly brown. Transfer the eggplant to a bowl and set aside.
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Add the remaining tablespoon (15 ml) of olive oil to the pot, add the zucchini and summer squash and cook for 3 to 4 minutes, or until they begin to soften and brown. Add the eggplant back to the pot. Add the tomato sauce to the pot and stir to combine. Lower the heat to low, cover with a lid and let simmer for 20 to 30 minutes, or until the vegetables are tender.
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Season to taste with salt and black pepper and top with fresh basil. If you are prepping in advance, reserve the fresh basil and add when you are serving.
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Keep in the fridge for 4 to 5 days. To freeze, cool completely and store in the freezer in an airtight container in desired portion sizes for 2 to 3 months. To serve, thaw in the refrigerator and reheat on the stovetop.