Traditional ratatouille is a combination of eggplant, tomatoes, peppers, onion and summer squash cooked very slowly in the oven over a long period of time. Enter a quicker, more modern version that will satisfy your need for fast and simple. Supremely fresh vegetables, however, are key. Take your time this week to slowly experience all the variety, color and flavor of your local farmers market and find the vegetables you think look the best.
Late Summer Ratatouille
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: makes 6 servings
- Category: side dish
- Method: simmer
Description
My garden cannot stop producing. There are twinges of fall in the air, and the sun is lower in the sky, but I am continuing to have an abundance of beautiful, vibrant vegetables. My Late Summer Ratatouille is perfect for using up all those extra garden or CSA vegetables. A trip to the farmer’s market would do the trick too. Have you been lately? They are bursting with all sorts of tomatoes, eggplant, and squash.
Ingredients
Instructions
- In a soup pot, heat the olive oil over medium heat until shimmering. Add the onion with a sprinkle of salt and pepper. Stir and continue cooking until onions are soft, about 5 minutes.
- Add the eggplant and continue sautéing for another 2 minutes. Add in the squash and another sprinkle of salt and pepper. Cook for another 5 minutes, stirring occasionally.
- Stir in the tomatoes and the corn. Cover and simmer for about 30 minutes, stirring occasionally.
- Add in the basil, stirring to combine. Serve over brown rice or quinoa for a vegetarian meal, or with roasted chicken.
