Classic Ratatouille

Classic Ratatouille

Prep Time 10 MIN

Cook Time 25 MIN

Serves 6

Ingredients:

  • 2 cans (398 mL each) Hunt’s Heirloom – Diced Tomatoes
  • 1/4 cup (60 mL) olive oil
  • 1/2 tsp (2 mL) salt, divided
  • 1/4 tsp (1 mL) pepper
  • 2 small eggplants, diced
  • 2 cloves garlic, sliced
  • 1 tbsp (15 mL) fresh thyme leaves
  • 1 tsp (5 mL) red pepper flakes
  • 1 large onion, diced
  • 1 red pepper, diced
  • 2 zucchini, diced
  • 1 tbsp (15 mL) Hunt’s Tomato Paste
  • 1/4 cup (60 mL) finely chopped fresh basil
  • 1 tbsp (15 mL) balsamic vinegar
  • 2 tsp (10 mL) lemon juice

Directions:

  1. Heat oil in Dutch oven or large high-sided skillet set over medium heat; cook eggplant, half of the salt, and pepper, stirring often, for about 5 minutes or until slightly softened.
  2. Stir in garlic, thyme, red pepper flakes, onion, red pepper, zucchini, tomato paste and remaining salt. Cook, stirring often, for about 5 minutes or until vegetables are starting to brown.
  3. Stir in tomatoes; bring to simmer. Simmer for about 15 minutes or until vegetables are tender. Stir in basil, vinegar and lemon juice.

Chef's Tip:

Use small eggplants, as they have less seeds, and so they are less bitter than large eggplants.
Add toasted pine nuts at the end of the cooking time if desired.