Serves 4 ‑ 6
Ratatouille is a popular French dish that is often saturated with olive oil. In this version all the traditional flavors are included but roasting the mixture rather than sauteing it results in much less oil being needed.
1 eggplant, cut into 1 1/2‑inch cubes
2 medium or 1 large onion, thinly sliced
1 red pepper, seeded and finely sliced
1/2 green pepper, seeded and finely sliced
2 teaspoons finely chopped fresh thyme
3 tablespoons olive oil
1/4 pound button mushrooms, thinly sliced
1 garlic clove, minced
1 1/2 cups crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 zucchini, halved lengthwise and cut into 1/4‑inch slices
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil leaves
1/4 cup Favorite Pesto
Whole basil leaves, for garnish
1. Preheat an oven to 425F. In a large roasting pan place the eggplant, onion, peppers, and thyme. Drizzle with the olive oil and toss to coat well. Roast for 20 ‑ 25 minutes or until the vegetables are beginning to soften, stirring halfway through.
2. Add the mushrooms, garlic, crushed tomatoes, and salt and pepper to the pan and toss to mix well. Return to the oven and roast for a further 10 ‑ 15 minutes, or until the tomatoes have started to break down, stirring halfway through.
3. Add the zucchini, parsley, and basil to the pan, toss, and return to the oven for a further 8 ‑ 10 minutes, or until the zucchini is tender. Remove from the oven and taste for seasoning.
4. Using a slotted spoon, transfer the mixture to a heated serving dish or platter leaving the excess liquid behind. Stir in the pesto, garnish with a few whole basil leaves and serve immediately.