Simple Ratatouille

Name: Simple Ratatouille
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, minced; 1 teaspoon dried Italian seasoning; Pinch of crushed red chile flakes; 1 eggplant, peeled and diced; 2 zucchini, diced; 2 yellow squash, diced; 4 medium tomatoes, seeded and diced; 1 red bell pepper, chopped; ¼ cup white wine or vegetable broth; ¼ cup white wine or vegetable broth; 1 bay leaf; ½ teaspoon salt; ¼ teaspoon coarsely ground black pepper; shredded Parmesan cheese

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

This classic dish tastes even better as leftovers—the flavors marry overnight and reheat easily. Eat this as a side dish, or spoon it over pasta for an entrée. You can substitute two zucchini or yellow squash for the eggplant, if you wish.

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced

Side dish
Leftovers
Vegetarian
Gluten-free

Method

Heat oil in a Dutch oven or deep heavy skillet over medium-high heat. Add onion, garlic, seasoning, and chile flakes. Cook, stirring frequently, for 5 minutes or until tender.

Add eggplant; cook 5 minutes. Stir in squashes, tomatoes, bell pepper, wine, bay leaf, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until vegetables are tender.

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