Garden Ratatouille

Looking for a French-style side dish recipe? Then check out this vegetable mix that’s made easily in a skillet, in just 25 minutes!

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Prep Time 25 min
Total Time 25 min
Servings 8

Ingredients

3: cups 1/2-inch cubes eggplant (1 lb)

1: small zucchini, cut into 1/4-inch slices (1 cup)

1: small onion, sliced

1/2: medium green bell pepper, cut into strips

2: cloves garlic, finely chopped

2: tablespoons chopped fresh parsley

1: tablespoon chopped fresh or 1/2 teaspoon dried basil leaves

2: tablespoons water

1/2: teaspoon salt

1/4: teaspoon pepper

2: medium very ripe tomatoes, cut into eighths

: Olive oil if desired

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Directions

1 In 10-inch skillet, cook all ingredients except tomatoes over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.
2 Stir in tomatoes. (For added flavor, drizzle with about 2 tablespoons olive oil, if desired.) Cover and let stand 2 to 3 minutes until tomatoes are warm.

EXPERT TIPS

Expert Tips

Why it Works: Eggplant Fact and Fiction Eggplant has spent much of its history being shunned by one part of the world and celebrated by another. This unfair treatment has to do with family history: Eggplant is related to the deadly nightshade. Of course eggplants are not poisonous, but many people are afraid to eat or cook them. Never cooked eggplant? It is important to understand its structure. An eggplant is—for lack of a better term—a sponge. Looking closely at a cut piece, you see thousands of tiny holes. These holes absorb an amazing amount of oil, causing fried eggplant to become heavy and greasy. To help prevent this, cut the eggplant into pieces and then salt it. The salt draws out any bitter juices and collapses some of the holes. Fry salted eggplant quickly over high heat to seal the outside. Because the eggplant isn't fried in this recipe, there is no need to salt it first.

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