Ratatouille

Ratatouille is my favorite Disney movie. Remy rules! I mean, come on... with wisdom like this:

Who can resist this little guy? That's some serious culinary love there.  I've never made Ratatouille though, so here's a one dish ratatouille recipe I tried today:

Ingredients

• 3 tablespoons olive oil
• 1 onion (8 oz.), peeled and diced (1/2 in.)
• 2 cloves garlic, peeled and minced
• 2 cans (14 1/2 oz. each) diced tomatoes
• 8 ounces Asian eggplant, rinsed and diced (3/4 in.)
• About 1/2 teaspoon salt
• About 1/4 teaspoon pepper
• 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
• 8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
• 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
• 3/4 cup chopped fresh basil leaves

Preparation

1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
4. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.

Ingredients gathered.

EVOO in cast iron pot.

Garlic and shallots to sauté

Chopped eggplant. 

Adding eggplant and the tomatoes to simmer.

Sweet peppers and zucchini diced.

I omitted summer squash because I 

had so many zucchini in the fridge.

Adding in the other veggies, and almost out of room!

Don't forget to season with salt & pepper!

End product garnished wish fresh basil.  Voila!

C'est manifique, no?! 

Alright, it doesn't quite look like this:

but it was tasty and low cal nonetheless.

Remember,

Vous dites la vérité, Remy.  Bon appétit!