Summer Garden Ratatouille
Garden Ratatouille is made with all the fresh ingredients growing in your summer garden. Eggplant, zucchini, tomatoes, bell pepper, and onion make this a wonderful summer delight. This dish has humble beginnings but its simple flavors interlace beautifully into a delicious main dish or a side.
Ingredients
- 1 medium eggplant, peeled, cubed, and salted*
- 1 tablespoon Kosher salt
- 2 tbsp extra-virgin olive oil
- 1 onion, chopped
- 4-5 cloves garlic, chopped
- 2 zucchini, diced
- 1 red bell pepper, seeded and diced
- 3 Roma tomatoes or 1 large heirloom, diced
- 1 14.5 ounce can diced fire-roasted tomatoes
- 1/2 tsp sea salt
- Fresh cracked pepper to taste
- 1 tbsp aged balsamic vinegar
- 10 fresh basil leaves, chiffonade cut
- 2 ounces crumbled goat cheese (optional)
Instructions
- Peel and dice eggplant into 1/2-inch cubes. Place diced eggplant into a colander. Generously salt eggplant and let sit for 20-30 minutes. Salting removes excess liquid and some bitterness. Rinse salt off of eggplant, drain, and pat eggplant dry before adding to the dish.
- Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed pot on medium-high heat. Sauté chopped onions for 3 minutes before adding chopped garlic and sauté for 1 more minute. Add in diced eggplant and cook for 4-5 minutes stirring often and adding a few tablespoons of water if needed.
- Next, add diced zucchini, bell pepper, dice tomatoes, and diced jalapeno and stir. Add 1 can of diced tomatoes, sea salt, and fresh cracked pepper, and let simmer for 10 minutes on medium heat. Remove from heat.
- Stir in balsamic vinegar and fresh chopped basil. Top with crumbled goat cheese to serve.
Tried this recipe?Let us know how it was!