Ratatouille

This one-pot Ratatouille is easy, packed with vegetables, and so tasty! Vibrant flavors of ripe tomatoes, eggplants, zucchini, bell peppers, and a medley of aromatic herbs and spices are simmered together to create a pot of deliciousness. Add this to your dinner menu this week and pair it with the 2022 Lolati Syrah.

Yields 4-6 servings | 45 minutes (20 min. prep, 25 min. cook)

INGREDIENTS

• 1 tbsp chopped fresh parsley leaves

• salt and freshly ground pepper

• ¼ cup olive oil, plus more as needed

• 1 ½ cups small-diced yellow onion

• 1 tsp minced garlic

• 2 cups medium-diced eggplant, skin on

• ½ tsp fresh thyme leaves

• 1 cup diced green bell peppers

• 1 cup diced red bell peppers

• 1 cup diced zucchini squash

• 1 cup diced yellow squash

• 1 ½ cups peeled, seeded, and chopped tomatoes

• 1 tbsp thinly sliced fresh basil leaves

DIRECTIONS

Set a large 12-inch sauté pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash, and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Recipe from Emeril Lagasse for Food Network.