Ratatouille (Vegetable Stew)
Equipment
- Cutting Board
- Sharp knife
- Measuring cups and spoons
- Large skillet with lid
- Heat-safe spatula
- Stove
Ingredients
Farmers Market Ingredients
- 1½ cups yellow onion, diced
- 4 garlic cloves, minced
- 1 cup bell pepper, diced
- 2 cups eggplant, cubed
- 2 cups zucchini or yellow squash, cubed
- 2 cups tomatoes, seeded and chopped
- 1 tsp fresh thyme
- 1 Tbsp fresh basil, cut into ribbons
Pantry Staples
- ¼ cup olive oil
- Salt and pepper, to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Heat the oil in a large skillet.
- Add the onion and bell pepper and sauté until soft, about 5 minutes.
- Add the garlic and cook 1 minute longer.
- Add the zucchini and eggplant. Cook until browned, about 10 minutes.
- Add the tomato and herbs. Season with salt and pepper to taste.
- Cover and simmer 25-30 minutes.
- Serve immediately, or store to serve the next day.
Notes
Can be served at room temperature, with an entrée or a loaf of sourdough bread.
Remove the eggplant skin before cooking, if desired.
Substitutions
- Fresh basil: 1 tsp dried basil.
The Start Local recipe series is generously supported by Illinois Farm Bureau.