Amy’s Easy Ratatouille

There are more recipes for ratatouille out there than there are vegetables in the world. Here is the simple one that I use.

Ingredients

3 tbsp. olive oil
½ onion, chopped (about ¾ cup) or 2 tbsp onion powder
1 15-ounce can plain stewed diced tomatoes or 3 chopped tomatoes
1 eggplant peeled and cut into cubes about ¾-inch square
4 small zucchini or equivalent (zucchini comes in many sizes, but you want about 2-½ cups for this recipe) cut into cubes about ¾-inch square
1 red pepper cut into pieces about ½-inch square
½ green pepper cut into pieces about ½-inch square
6 large chopped mushrooms
juice from 1 lemon
2 tbsp dry red wine
3 tbsp honey
3 crushed cloves of garlic
3 tbsp chopped parsley (fresh or dry)
3 tbsp chopped basil (fresh or dry)
1 tbsp chopped oregano (fresh or dry)
1 tsp thyme (fresh or dry)
salt and pepper to taste
grated Parmesan, Romano, or Asiago cheese

Optional other ingredients: olives, kale (stems removed, cut into small squares), celery, capers, carrots, green beans, chopped sundried tomatoes (my favorite addition), marinated artichoke hearts, chopped asparagus, broccoli florets, cauliflower, or, well, just about any veggie you love!

Directions

Heat the olive oil in a stew pot or deep skillet until frying-hot then add the onion and green peppers. Reduce the heat and gently fry for 3 minutes. Turn the heat down low and add the tomatoes, lemon juice, red wine, honey, garlic, eggplant, and herbs/spices. Cover and allow to simmer for 12 minutes. Then add the zucchini, red peppers, and mushrooms. Cover and allow to simmer until the zucchini is just soft, about another 10 minutes.

This dish is especially delicious when served topped with heaps of grated Parmesan, Romano, or Asiago cheese. For an added twist, sprinkle chopped cashews on top.

Eat well, be well, live deliciously!