Ratatouille

What You’ll Need:
1 medium onion, chopped
2 cloves garlic, minced (I LOVE garlic so I usually use more than is called for)
1 medium eggplant, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 small or 1 large zucchini, diced
1 28 oz can diced tomatoes
1 tbsp coriander
1 tsp Herbes de Provence
Fresh basil
1/3 cup white wine (optional)

Directions

• Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 teaspoon salt. Allow the eggplant to sit for 20 minutes. (Skip this step if short on time)
• Heat a small amount of olive oil in a large saucepan (or a large wok) and add in chopped onion. Sauté the onions until very lightly browned.
• Add in the garlic and cook for another 1-2 minutes
• Add in bell peppers and continue to cook for 5 minutes
• Add in the eggplant and zucchini and cook for another 5 minutes
• Add in the tomatoes, coriander, Herbes de Provence and salt and pepper to taste. Cook for 10-20 minutes, or until vegetables are softened.
• At this point you can add the white wine and another pinch of salt and cook for an another 5 minutes.
• Add in a large handful of chopped fresh basil leaves
• Remove from heat and serve garnished with fresh basil and a dollop of good olive oil

This ratatouille  dish can be served on its own, garnished with shredded cheese or fresh herbs. It can also be served atop brown rice or another whole grain such as quinoa.

*As a side: I added in some Porcini mushrooms to my ratatouille. Mushrooms are not a traditional ingredient, but they added a delicious flavor and texture to the dish.