Farm-Fresh Ratatouille
Ingredients
- 1 eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 bell pepper, diced
- 1 onion, diced
- 2–3 tomatoes, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- Optional: Parmesan cheese or fresh basil
Directions
- Heat olive oil in a large skillet over medium heat.
- Add the onion and bell pepper. Cook for about 4–5 minutes.
- Add the garlic and eggplant and cook another 5 minutes.
- Add the zucchini and yellow squash. Cook for 5–7 minutes.
- Stir in the tomatoes, Italian seasoning, salt and pepper.
- Reduce heat, cover and simmer for 15–20 minutes, stirring occasionally, until all the vegetables are tender and the tomatoes have created a light sauce.
- Taste and adjust the seasoning. Top with fresh basil or Parmesan if desired.
