Rustic Ratatouille

Name: Rustic Ratatouille
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 1/4 cup extra virgin olive oil; 1 medium onion; 2 garlic cloves; 1 medium eggplant; 1 medium green bell pepper; 1 medium red bell pepper; 1 medium zucchini; 1 yellow summer squash; 1 (6 ounce) can Tomato Paste; 1 (28 ounce) can Crushed Tomatoes with basil; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 cup chopped fresh basil; Salt and black pepper to taste

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Serves:

8 people

Prep Time:

25 minutes

Cook Time:

30 minutes

Ratatouille is a classic dish and beloved side because of its bright colors, bold flavors and healthy cast of vegetables. Sprinkle some extra olive oil, salt, pepper and Parmesan cheese for added Italian flair.

Ingredients

Copy Ingredients

1/4 cup extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
1 medium eggplant, skin on, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 yellow summer squash, diced
1 (6 ounce) can Tuttorosso® Tomato Paste
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 cup chopped fresh basil
Salt and black pepper to taste

Instructions

Preheat over to 375^o F. Heat a 10 inch skillet on medium heat. Add oil and when hot quickly toss in the onions and garlic; cook for 2 minutes. Add eggplant, green bell pepper, red bell pepper, zucchini and summer squash. Cook until tender, 10 to 15 minutes. Stir in tomato paste and toss to combine.
Stir in crushed tomatoes, basil, thyme, salt and black pepper.
Place in a 9 X 13 inch baking dish and bake for 30 minutes
Sprinkle with fresh basil before serving. Enjoy as a side dish or entree.
Option: This dish is great served over polenta with a little added Parmesan cheese
Ratatouille is excellent cold or reheated the next day.

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Rustic Ratatouille

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