Ratatouille from Ruffino's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Ratatouille from Ruffino's

INGREDIENTS

1/4 cup olive oil
1 1/2 cups yellow onions, diced
1 Tablespoon garlic, chopped
2 cups eggplant, peeled and cut into 1" x 1"
1 cup chopped green bell pepper, 1" x 1"
1 cup chopped red bell pepper, 1" x 1"
1 cup zucchini, 1" dice
1 cup yellow squash, 1" dice
1 1/2 cups tomatoes, peeled, seeded and chopped
1/2 Tablespoon capers
1 teaspoon thyme, chopped
1 Tablespoon basil, chiffonade
1 Tablespoons oregano, chopped
2 Tablespoons Italian parsley, chopped
2 Tablespoons green onions, thinly sliced
sea salt and fresh ground black pepper to taste

PROCEDURE

Heat the olive oil in a large saute pan over medium high heat. Add the onions to the
pan and cook about 5 minutes until they just start to caramelize. Add the garlic and stir
for one minute. Add the eggplant and cook, stirring, for about 5 minutes. Add the bell
peppers, squash and zucchini and cook for an additional 5 minutes. Stir in the
tomatoes, capers, and herbs and cook for 5 more minutes. Season with salt and
pepper.

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