Why we love this recipe: It’s the time of year when refrigerators are bursting with farm share produce; eggplant, cubanelle peppers, bell peppers, fresh garlic, fresh onions, zucchini, yellow squash, and fragrant basil. Bring it all together with this one-pot, farm share ratatouille – an amazing stew!
- 4 tablespoons extra virgin olive oil (EVOO)
- 1 yellow or white onion, diced
- 2 cloves garlic
- 3 cups eggplant (about 1 medium), diced
- 2 cups bell pepper (about 2), diced
- 3 cups zucchini and yellow summer squash (about 2), diced
- 1 teaspoon dried herbs de Provence or Italian herbs (a mix of basil, marjoram, rosemary, and garlic)
- 1½ cups canned crushed tomatoes
- 2 tablespoons basil, sliced + extra for garnish
- ½ teaspoon Kosher or sea salt
- Freshly ground pepper to taste
1. Dice onion/eggplant/pepper/zucchini.
2. Mince garlic.
3. Slice basil.
1. Heat 2 tablespoons EVOO in a Dutch Oven or large pot. Add garlic and onion, and cook over medium heat for about 5 minutes, stirring often. (Turn heat to low if it’s starting to brown).
2. Add the remaining 2 tablespoons of olive oil and then add eggplant. Cook for another 5 minutes, stirring often.
3. Add the bell peppers, squash, zucchini, and herbs and cook for 5-7 minutes.
4. Finally, add the crushed tomatoes and basil. Season with salt and pepper and cook for another couple of minutes.
5. Garnish with fresh basil.
Maria Adams, MS, MPH, RDN was born in Sweden and moved to New Hampshire with her family when she was 7. Her goal is to help and inspire you to eat well and cook more. Whether you need help feeding picky eaters, managing your weight, or just some inspiration to get in the kitchen, she’s ready to help! When she’s not writing or cooking, Maria loves to run, practice yoga, “edit” her house, savor a cup of coffee, get outdoors, and relax with her family. To learn more about Maria visit her site http://halsanutrition.com/