Ratatouille

Ingredients

• 8 servings pepper black freshly ground
• 1 pound eggplant trimmed cut into large dice
• 2 tablespoons basil fresh thinly sliced
• 4 medium garlic clove finely chopped
• 8 servings kosher salt 
• 3 tablespoons olive oil 
• 1 medium bell pepper red cored seeded cut into large dice
• 12 ounces tomatoes cored cut into large dice
• 1 medium onion yellow
• 1 pound to 3 sized squashes yellow trimmed cut into large dice (zucchini, , or a mixture of both)

Equipment

• bowl
• frying pan
• spatula

Directions

1. Heat a large frying pan over high heat until a bead of water dances when dropped in the pan, about 3 to 4 minutes.
2. Drizzle 1 tablespoon of the oil around the perimeter of the pan, add the eggplant, and season generously with salt and pepper. Cook, stirring occasionally with a metal spatula, until crisp-tender and browned in spots, about 2 minutes.
3. Transfer to a large bowl and set aside.
4. Drizzle 1 tablespoon of the oil around the perimeter of the pan, add the squash, and season with salt and pepper. Cook, stirring occasionally with the spatula, until crisp-tender and browned in spots, about 2 minutes.
5. Transfer to the bowl with the eggplant and set aside.Reduce the heat to medium and add the last tablespoon of oil.
6. Add the bell pepper and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
7. Add the garlic and cook, stirring occasionally, until fragrant, about 30 seconds to 1 minute.
8. Add the tomatoes, season with salt and pepper, and cook, stirring occasionally, until they’re starting to soften and have released their juices, about 4 minutes.
9. Add the reserved eggplant and squash and cook, stirring occasionally, until heated, about 2 minutes.
10. Remove the pan from the heat and stir in the basil. Taste and season with salt and pepper as needed.