Quick and Easy Sauteed Ratatouille
1 tbsp olive oil
1 cup mushrooms, washed and sliced into 1/4 inch pieces (can omit if wanted)
2 to 3 peppers (yellow, red and/or orange; varying the colors is prettier), seedede and cut into 1 inch squares
1/2 cup chopped onions (frozen chopped onions work wonderfully)
one eggplant, about 8 inches in length and 4 inches in width
6 to 8 zucchini, about 6 to 8 inches in length, cut in half and then into 1/4 inch half moons (if using larger sizes, scoop out the seeds)
6 to 8 summer squash, about 6 to 8 inches in length, cut in half and then into 1/4 inch half moons (if using larger sizes, scoop out the seeds)
1 tbsp minced garlic
2 tsp dried basil or 1 to 2 cups loosely packed fresh basil
1 tsp dried oregano or 1/2 to 1 cup loosely packed fresh oregano
1/4 to 1/2 tsp black pepper, according to your tastes
3 cups petite diced tomatoes (if using canned, that’s about a 28 oz can)
1. Prepare all the vegetables first, washing, peeling, seeding and chopping and have them ready on hand to cook.
2. Heat olive oil for about 30 seconds in a large size pan over medium high heat or in a wok or in a deep dish griddle at 350 degree heat.
3. Add the mushrooms, peppers and onions to the olive oil and cook for 2 minutes, stirring frequently.
4. Add the eggplant and cook for another 2 minutes, stirring occasionally.
5. Add the zucchini and squash and cook for 3 to 4 minutes, stirring occasionally, until the eggplant is greenish-purple.
6. Add the tomatoes, basil, oregano, garlic and black pepper and cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender. (If you want a soupier ratatouille cook with a cover on. For a thicker ratatouille saute without a lid.)
7. Serve with reduced fat shredded cheddar cheese and crusty bread.