Monday, December 30, 2013
1/2 c. extra virgin olive oil (EVOO) or butter
2 medium eggplants, cut into 1 in cubes
2-3 medium zucchini, sliced
1 medium onion, sliced
1 red bell pepper, sliced
3 medium tomatoes, cut into 1 in cubes
1/2 tsp thyme
8 oz goat cheese
Salt & pepper
1. Heat 2 Tbsp of the EVOO or butter in very large skillet or dutch oven on medium heat. Add in cubed eggplant and cook, stirring occasionally, for 5 minutes.
2. Add in 2 more Tbsp of oil or butter and add in sliced zucchini, onion, red pepper, and salt and pepper. Continue to cook, stirring occasionally, until vegetables are softened, about 5 more minutes.
3. Finally, add in cubed tomatoes and thyme and cook another 5 minutes, until tender. Simmer mixture another few minutes, until all the liquid has been absorbed.
4. Serve the Ratatouille with crumbled goat cheese in a bowl and some crusty bread or folded-up in a warmed wrap.