olive ratatouille, don't you too?


Ratatouille!  Not only the star of an adorable movie, but also French for "fancy-sounding veggie peasant stew."  I decided to gussy up Emeril's version with some olives and herbs de provence.  It's super easy to whip up a pot of this and take it to work for lunch or heat it up for a quick weeknight dinner.  And, this time of year, when spring weather keeps rearing its sunny head between chillier days,  this is just the thing to eat... warm, comforting, and chock full of colorful garden veggies.



Olive Ratatouille

Ingredients

1/4 cup olive oil (more if needed for sauteing veggies)
1 1/2 cups small diced onion
3 cloves garlic, minced
2 cups diced eggplant, skin on
1/2 tsp fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced yellow squash
1 1/2 cups peeled, seeded, and chopped tomatoes (I used one 14 oz can of high quality Italian tomatoes)
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
12ish green olives, halved (preferably Lucques-- yumm!)
herbes de provence, sea salt, and freshly ground pepper to taste

veggies before

Directions
Set a saute pan over medium heat and add olive oil.  Once hot, add onions and garlic to the pan. Cook onions until they are lightly caramelized.  Add eggplant and thyme, continuing to cook and stirring occasionally, until eggplant is partially cooked.  Add peppers, zucchini,and squash and cook for five more minutes.  Add tomatoes, basil, parsley, herbes de provence, salt, and pepper and continue to stir and cook until all the flavors have come together.  Serve warm with a garnish of thyme.


veggies after