Harvest Ratatouille

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups)
• 1 1/4 teaspoons coarse salt
• 2 medium onions, halved and thinly sliced
• 1 medium red bell pepper, cut into thin strips
• 3 medium garlic cloves, minced
• 2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks (1lb)
• 2 cups canned crushed tomatoes
• 1/2 teaspoon pepper, freshly ground
• 1/4 cup fresh basil, shredded

Recipe

• 1 place eggplant cubes in a colander in sink.
• 2 sprinkle with 1 teaspoon salt and toss to mix.
• 3 let stand 5 minutes, then rinse under cold running water.
• 4 drain well.
• 5 pat dry with paper towels.
• 6 in non-stick dutch oven or large, wide saucepan, heat oil over medium-high heat.
• 7 add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
• 8 add onions, bell pepper, and garlic.
• 9 cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
• 10 add zucchini and cook 5 minutes, stirring occasionally.
• 11 stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
• 12 bring to a boil.
• 13 reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
• 14 remove from heat and stir in basil.
• 15 serve hot or at room temperature.