Ratatouille is a wonderfully versatile dish, serve it as an appetizer with baguette slices, use it as pizza topping or simply toss it with your favorite pasta to make it a most comforting meal.

- 1 eggplant, diced
- 1 zucchini, cut in half lengthwise then sliced
- 1 pepper, diced
- 1 onion, sliced not too thinly
- 1 can 400 ml diced tomatoes
- 5 kalamata olives, pitted and chopped
- 3 garlic cloves, smashed then minced
- 1 Tablespoon oregano
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste

In an oven proof dish, toss the eggplant, zucchini, pepper and onion slices with the olive oil then roast at 400 F until tender and some edges slightly charred. Place roasted veggies in a sauce pan, add the tomatoes, olives, garlic, oregano, salt and pepper and simmer on very low heat until tomatoes have cooked down, about 30 minutes. Taste and adjust seasonings. Serve with your favorite pasta or bread and enjoy!

Share this:

, , , , , , , , ,