My husband gave it a funny look (knowing there was eggplant in there, and he's not a fan:) ), but since that was the vegetable for dinner, he tried some. Well, after finishing his plate, he went back and put the rest of the rice on a plate, and spread the rest of the Ratatouille over the top and ate it! He said he LOVED it, and I need to make it more often! ** Great use for all the summer produce **
Ratatouille
1/4 cup extra virgin olive oil, plus more as needed
1-1/2 cups small diced yellow or white onion
2-4 tsp crushed garlic
1/2 medium diced eggplant (or 1 Japanese eggplant), skin on
1 tsp fresh thyme leaves
1 cup diced green and/or red bell peppers, diced (or 1/2 cup diced green pepper plus 3 diced colored sweet peppers)
2-4 coarsely chopped zucchini and/or yellow squash
2 medium-large seeded and chopped tomatoes
1/4 to 1/2 cup Kalamata olives (cut in half)
8-12 mushrooms, cut into quarters
2 TB thinly sliced fresh basil leaves
1 TB fresh oregano leaves, chopped (or 2 tsp dried)
1 TB chopped fresh parsley, chopped
1 sprig fresh rosemary
1-2 tsp balsamic vinegar
Salt (Kosher or sea) and freshly ground black pepper
Cook onions in hot olive oil (in large skillet on medium heat), stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add eggplant, garlic and thyme to pan and continue to cook, stirring occasionally, until eggplant is partially cooked, about 5 minutes ~ Add green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes ~ Add tomatoes, mushrooms, olives, balsamic vinegar, basil, parsley, rosemary and salt and pepper (to taste) and cook for a final 5 minutes. Stir well to blend and serve either hot, cold or at room temperature. Serves 4-6 ~ If desired, can top with freshly grated Parmesan or Parmigiano-Reggiano cheese
Leftover Suggestions: (1) Serve over big potatoes or white rice for another dinner ~ (2) Toss with extra-virgin olive oil and cooked pasta ~ (3) add to soups or stews