RATATOUILLE
Ingredients for 4 servings:
Olive oil
1 cup each diced onion and green pepper
1 cup each diced zucchini and eggplant
1/2 teaspoon sea salt
1/2 tablespoon garlic, minced
1 cup tomatoes, seeded and chopped
1 tablespoon balsamic vinegar
2 tablespoons fresh basil, en chiffonade
Salt and pepper to taste
Peel and dice the onion. Cut sides from pepper and dice. Cut sides from the zucchini to eliminate seeds and dice. Peel and dice the eggplant.
Heat a thin layer of olive oil in a large skillet. Sauté the onion and peppers for 3 minutes to soften. Add zucchini and eggplant pieces to the pan with ½ teaspoon salt. Sauté over medium heat for another 3 minutes. Clear a space in the center of the pan. Pour in ½ tablespoon olive oil. Add minced garlic to this oil and sauté briefly alone, then mix with other ingredients. Stir in tomato pieces, cover the skillet and simmer on low for 5 minutes.
Uncover the pan, turn up the heat and cook until the juices in the pan are reduced to a glaze. Stir in the balsamic condiment, cook 30 seconds more. Off the heat, fold in the basil leaves and season to taste. Reserve.
Serve warm or at room temperature as a vegetable side-dish, top with a poached egg for lunch or with a toasted slice of French bread and crumbled feta cheese.
