Ratatouille is one of my favorite springtime “everything but the kitchen sink” type dishes. And for those of you who are not familiar with this dish, it has nothing to do with rats 😉 Ratatouille is a french vegetable dish, usually comprised of tomatoes, zucchini, garlic, onions, bell pepper and eggplant. It is usually served as a side dish, but I serve mine as a main dish, sometimes over pasta.
For me, the best thing about ratatouille is that as long as I have tomatoes, onions and zucchini I can wing it on the other ingredients. The other day I came upon some lovely early eggplants, so I knew what I had to make!! Here is the recipe for this month’s easy sauteed ratatouille, but keep in mind you can substitute or add your favorite vegetables along the way.
2 Tbsp. olive oil
3 cloves garlic, minced
1 large onion, chopped
1 medium eggplant, cut into bite sized pieces
1 can (16 oz) diced tomatoes
1 can (16 oz.) sliced carrots
1 1/2 tsp. salt
2 tsp. Italian seasoning
1 cup Parmesan cheese, shredded
Heat oil over medium heat in a large skillet. Saute onions and garlic until translucent. Add eggplant and cook for an additional six minutes. Add carrots, tomatoes, salt and Italian seasoning. Reduce heat to simmer and cook for 40 more minutes, uncovered, until vegetables are tender.