Skillet Ratatouille

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Skillet Ratatouille
Ratatouille, a peasant vegetable stew, doesn't need to be slow roasted in the oven for hours on end. Who has that kind of time? This method has plenty of flavor, takes much less effort and yet still captures the essence of the classic French dish. Perfect for the end of summer/early fall harvest.
easy ratatouille, quick ratatouille
Course Main Dish
Cuisine Fall, Summer
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 30 minutes
Servings
Ingredients
  • 2 tbsp olive oil
  • 5 cloves garlic
  • 2 yellow onions
  • 2 sprigs rosemary
  • 5 sprigs thyme
  • 4 medium tomatoes
  • 2 medium eggplant
  • 2 bell peppers
  • 2 small - medium zucchini or summer squash
  • 2 tbsp balsamic vinegar
  • kosher salt and pepper
  • small bunch of fresh parsely
Course Main Dish
Cuisine Fall, Summer
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 30 minutes
Servings
Ingredients
  • 2 tbsp olive oil
  • 5 cloves garlic
  • 2 yellow onions
  • 2 sprigs rosemary
  • 5 sprigs thyme
  • 4 medium tomatoes
  • 2 medium eggplant
  • 2 bell peppers
  • 2 small - medium zucchini or summer squash
  • 2 tbsp balsamic vinegar
  • kosher salt and pepper
  • small bunch of fresh parsely
easy ratatouille, quick ratatouille
Instructions
  1. With a sharp knife, thinly slice the garlic and all of the vegetables but the tomato. Roughly chop the tomato and herbs.
  2. In your largest heavy bottomed skillet or dutch oven, heat the oil over medium-high heat. Add the garlic, onions and herbs, season with salt and cook for 5 minutes. Add the tomatoes and let these cook down until a rough sauce begins to form. Stir often and lower the heat if needed.
  3. Add the eggplant, peppers and zucchini and some more salt. Cover the pot, lower the heat if you haven't already and let simmer for 30 minutes, stirring occasionally. Remove the cover and continue cooking until everything is tender, another few minutes. Season with balsamic, the parsley and additional salt and pepper, to your taste. Serve hot, warm or even cold, over polenta, rice or in a sandwich. 
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