Best Ratatouille from the Abundant Summer Garden!
Make the best of summer’s abundance with a classic dish from France! Ratatouille isn’t just a movie title but a fabulous dish made with fresh eggplant, zucchini, peppers, and tomatoes! This one is an easy go-to for a lovely lunch or dinner option and relatively easy to make.
Summer Garden Ratatouille
Garden Eggplant Ratatouille made with all the fresh ingredients growing in your summer garden. Eggplant, zucchini, tomatoes, and bell peppers make this a wonderful summer delight. This dish has had humble beginnings but its simple flavors interlace beautifully into a delicious main dish or a side.
- 1 medium eggplant, peeled, cubed, and salted*
- 3 tbsp extra-virgin olive oil, divided
- 1 sweet onion, thinly sliced half moon
- 4-5 cloves garlic, chopped
- 2 small zucchini, diced
- 1 red bell pepper, seeded and diced
- 3 3 Roma tomatoes or 1 large heirloom, diced
- 1 14.5 ounce can diced tomatoes
- 1/4 tsp sea salt
- Fresh cracked pepper to taste
- Pinch of crushed red chili flakes
- 1 tbsp aged balsamic vinegar
- 10 fresh basil leaves, chiffonade cut
- 2 ounces crumbled goat cheese (optional)
- Generously salt cubed eggplant and let sit for 30 minutes. Rinse, drain and pat eggplant dry before adding to the dish.
- Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed pot on medium-high heat. Sauté chopped onions for 3 minutes before adding chopped garlic and sauté for 1 more minute. Add in cubed eggplant and cook for 4-5 minutes stirring often and adding a few tablespoons of water if needed.
- Next, add sliced zucchini, bell pepper and diced jalapeno and cook for 2 minutes before adding fresh diced tomato and 1 can of diced tomatoes, red chili flakes ,sea salt and fresh cracked pepper and let simmer for 10 minutes on a medium heat.
- Stir in balsamic vinegar, 1 tablespoon extra-virgin olive oil and fr. Top with crumbled goat cheese and chopped basil to garnish to serve.
Tried this recipe?Let us know how it was!