One-Pan Ratatouille

Ingredients

• 29 oz tomatoes diced canned
• 8 ounces asian eggplant diced rinsed ()
• 0.8 cup basil leaves fresh chopped
• 2 cloves garlic minced peeled
• 3 tablespoons olive oil 
• 8 oz onion diced peeled ()
• 1 pound and/or orange bell peppers diced red yellow stemmed rinsed seeded ()
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 8 ounces summer squash diced yellow rinsed ends trimmed ()
• 8 ounces zucchini diced rinsed ends trimmed ()

Equipment

• frying pan

Directions

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.
2. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
3. 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.
4. 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.
5. Stir in basil and remaining 1 1/2 tablespoons olive oil.
6. Add more salt and pepper to taste.