Ratatouille

Ingredients

• 1 pinch pepper red crushed
• 1 medium eggplant cut into 1/2-inch dice
• 6  basil fresh cut into chiffonade
• 6  basil fresh cut into chiffonade
• 4 cloves garlic smashed finely chopped
• 6 servings kosher salt 
• 6 servings olive oil extra virgin extra-virgin
• 1 large onion cut into 1/4-inch dice
• 1  bell pepper red cut into 1/2-inch dice
• 2 small summer squash cut into 1/2-inch dice
• 1 small thyme sprigs fresh
• 3 large tomatoes cut into 1/2-inch dice
• 1 large zucchini cut into 1/2-inch dice

Equipment

• frying pan

Directions

1. Coat a large wide pan with olive oil.
2. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes.
3. Add the garlic and cook for 2 to 3 minutes.
4. Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
5. Add the peppers and cook for 5 minutes.
6. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
7. Stir in the basil and taste to make sure the seasoning is correct.
8. Serve warm or at room temperature.