Probably a year or so ago I found a cookbook in the bookstore called Southern Living’s Community Cookbook. It has old recipes from all over the South, which means they’re all absolutely delicious. It could be that I’m partial to Southern food though, ha!
This recipe for ratatouille comes from Carolyn Flournoy of Shreveport, Louisiana and is absolutely delicious! The first time I made it with fresh pesto from a local restaurant and the second time I made it with basil paste (I don’t use fresh herbs fast enough so it’s easier for me to buy the paste versions that’ll last longer). Ready for a filling and tasty meal?!
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red bell pepper
- 1/2 lb. yellow squash
- 1/2 lb. zucchini
- 1 small eggplant (about 1 lb.)
- 1 Tbsp. olive oil
- 1-2 garlic cloves, minced
- 3 medium-ripe tomatoes, chopped with their juices (alternatively you can use two 14.5-ounce cans of diced tomatoes)
- 1 tsp. salt
- 1/4 cup thinly sliced fresh basil (or 1 to 1 1/2 Tbsp of basil paste)
- Freshly ground black pepper
Cut up the bell peppers, yellow squash, and zucchini into 1-inch pieces and set aside.
Cut up the eggplant into 1-inch cubes and set aside in a separate bowl.
Heat the oil over medium in a large pot. When the oil is hot, cook the garlic about a minute or until it’s lightly browned. Add the tomatoes, eggplant, and salt.
Stir and cook over medium-high heat for 8-10 minutes or until the eggplant is softened.
Add the bell peppers, yellow squash, and zucchini. Cover and cook, stirring occasionally, 8-10 minutes or until the vegetables are tender and the liquid reduces and slightly thickens.
Stir in the basil or basil paste and season with salt and pepper to taste.
The great thing about this meal is that it’s healthy, filling, and quick to make. The most time-consuming part is cutting the vegetables. To save time, cut the veggies the day before you cook this meal and it’ll be done in no time! Enjoy.