A hearty vegetable stew! Great on a cold winter day!
Author: Maria Tadic
Recipe type: Main Dish
1 medium eggplant, cubed
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 red pepper, cubed
1 yellow pepper, cubed
1 red onion, cubed
4 cloves of garlic, minced
3 tbsp tomato paste
6 tbsp extra virgin olive oil, divided
2 sprigs fresh rosemary
4 sprigs fresh thyme
⅓ cup red wine (I used a Merlot, but whatever you have on hand)
1 28 oz + 1 15 oz can crushed San Marzano tomatoes
1 tsp salt and pepper
¼ cup fresh parsley, roughly chopped
In a large dutch oven, heat 2 tbsp of the olive oil over medium heat. Saute the eggplant for about 10-12 minutes or until eggplant is golden and somewhat broken down. Remove eggplant from dutch oven and set aside in large bowl.
Add in 2 more tbsp of the olive allow pan to reheat. Add in the zucchini and yellow squash and saute for about 5 minutes or until squash gets slightly golden. The squash should retain its shape and some texture - do not over cook it. Remove from dutch oven and set aside in the bowl with the eggplant
Add in the red and yellow peppers and cook again for only 3-4 minutes or until slightly softened. Remove from pan and add to the bowl with the eggplant and squash.
Add in the remaining 2 tbsp of olive oil to pan and the red onions. Saute for about 5 minutes until onions are softened. Add in the garlic and tomato paste. Cook for about 1 minute or until garlic is fragrant and tomato paste has turned a deep brown/red color.
Deglaze the pan with the red wine. Make sure to scrap up any stuck on bits from the bottom of the dutch oven. Cook for an additional minute.
Add in both cans of tomatoes, the rosemary, thyme, salt and pepper. Stir to combine.
Return the eggplant and other cooked vegetables to the pan and stir to combine and thoroughly coat everything. Cover with lid and allow to sit over medium low heat for about 45 minutes.
Ratatouille can remain on low for up to 2-3 hours. Stir every once in a while to avoid burning or sticking on the bottom of your dutch oven.
Serve over mashed potatoes, pasta or fried polenta.