Best Dinner Food

Ratatouille

Nothing says high summer like a batch of fragrant simmering ratatouille on the stove. And since no two ratatouille dishes are exactly the same, you can really make this your own.

Ingredients

1. 3 tablespoons olive oil

2. 1 onion, thinly sliced

3. 4 garlic cloves, peeled and sliced

4. 1 small bay leaf

5. 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)

6. 1 small zucchini, halved lengthwise and cut into thin slices

7. 1 red bell pepper, cut into slivers

8. 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)

9. 1 teaspoon kosher salt

10. ½ cup shredded fresh basil leaves

11. freshly ground black pepper

Directions

 

1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.