Ratatouille Toss

Sneak in time-saving prepared vinaigrette to flavor this Provençal favorite, an eggplant stew with delicious sweet onions.

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Prep Time 20 min
Total Time 0 min
Servings 6

Ingredients

1: tablespoon olive oil

3: small zucchini, cut in half lengthwise, cut into 1/4-inch-thick slices (1 3/4 cups)

2: small Japanese eggplant, cut in half lengthwise, cut into 1/4-inch slices (2 cups)

1: small sweet onion (such as Walla Walla or Maui), cut into thin wedges (1 cup)

2: garlic cloves, minced

1: medium tomato, cut into thin wedges

1/4: cup purchased balsamic vinaigrette dressing

2: tablespoons chopped fresh basil

1/2: teaspoon salt

1: oz. (1/4 cup) shredded fresh Parmesan cheese

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Directions

1 Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add zucchini, eggplant, onion and garlic; cook and stir 5 to 6 minutes or until vegetables are almost tender. Add tomato; cook and stir an additional 2 minutes or until vegetables are tender.
2 In medium serving bowl, combine cooked vegetables, dressing, basil and salt; toss gently to coat. Sprinkle with cheese.

EXPERT TIPS

Expert Tips

Ratatouille is a dish from the Provence region of France that typically contains eggplant, tomato, onion, bell pepper, zucchini, garlic and herbs. It is an excellent way to use a variety of fresh summer produce.

Japanese eggplant is long and narrow with color that ranges from deep to light purple. The outer skin is thin and does not need to be peeled, and the flesh—which contains very small seeds—has a nice delicate flavor. It’s a great alternative to traditional eggplant, as it takes less time to prepare.

Serve this ratatouille with grilled pork chops and rice pilaf.

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