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 375o 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.
nutrition
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