1 medium onion
1/4 cup olive oil
1 medium eggplant (1 pound or a little more)
1 small zucchini
1/2 large red bell pepper
2 or 3 medium tomatoes
chopped fresh parsley
Revisions: I used this recipe as more of a guideline for making this dish. I’m not sure exactly how much oil I used. I just kind of eyeballed the amount. I also used the entire red pepper.
Peel and cut the onion into fairly thick slices. Heat about 2 tablespoons of oil in a large, heavy skillet and saute the onion (I also sauteed one clove of garlic that I had on hand with the onion). With a vegetable peeler, partially peel the eggplant and cut into even-sized chunks, about 3/4-inch each. Cut the zucchini into 3/4-inch pieces as well and toss these vegetables in with the onions and garlic and saute together, stirring frequently. As they brown and the pan gets dry, pour in more olive oil and add the red bell pepper, cut into pieces of the same size. Salt everything and let cook, covered, for 10 minutes, stirring occasionally. Roughly chop the tomatoes and add them to the skillet, cooking slowly another 10-15 minutes, covered, until everything is tender and intermingled. Taste and add salt if needed. Sprinkle chopped parsley on top.
I also added black pepper and parmesan cheese to the serving on my plate.
Note: the ingredients listed above are in amounts that produce about 3-4 servings.
Variations: you can include mushrooms (whole or quartered), adding them when you put in the red pepper. You can also leave out the pepper, but since I like red peppers, I left it in for it’s color and sweetness.
I’ve read that ratatouille goes really well with eggs (omelet or poached), so I might try that with some of the leftovers. All in all, a success the first time around.