Ratatouille is a traditional dish from the Provençe region of France and is a mixture of eggplant, tomatoes, onions, bell peppers, and garlic that is simmered in olive oil. You can serve it as a side dish with meats and poultry, or as an appetizer with whole wheat crackers.
2 teaspoons olive oil
1 small onion, vertically sliced
1 small eggplant, cut into 3/4-inch cubes
1 (14-ounce) can stewed tomatoes
1 small yellow squash, cut in half lengthwise and thinly sliced
1 zucchini, cut in half lengthwise and thinly sliced
1 small green bell pepper, thinly sliced
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add onion, and sauté 5 minutes. Add eggplant; sauté 5 minutes.
Add stewed tomatoes and next 5 ingredients to skillet; stir well. Cover, reduce heat, and simmer 15 minutes. Add basil and black pepper; cook 2 minutes. Serve warm or at room temperature.