Summer Squash Ratatouille

Simple summer produce is simmered in an easy classical French dish, that is big on flavor and low on effort.
Serves 4-6

EFNEP cooks

Ingredients
-2 Tbsp. Extra Virgin Olive Oil
-1 medium Vidalia onion, chopped
-5 cloves of garlic, crushed
-1 medium eggplant, large diced
-2 zucchini squash, large diced
-2 yellow squash, large diced
-5 or 6 fresh tomatoes (or one 28oz can)
-Hearty bunch of basil, rough chopped
-1 Tbsp. salt
-2 Tsp. black pepper

Directions

  1. In a large pot, add the olive oil, onions and garlic and sauté on medium high heat for three to
    five minutes until the aromatics are soft, translucent and tender.
  2. Reduce heat to medium and add the eggplant, yellow and green squash and tomatoes. Stir to
    combine and simmer covered for about twelve minutes.
  3. Take off the heat. The stew will sprout its own juices, so there isn’t a need to add water.
  4. Add basil and season to taste with salt and pepper.

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