All Simple Vegetable Recipes

Easy Rapid Ratatouille Recipes

Easy Rapid Ratatouille Recipes

Ratatouille doesn't have to be the all-day affair of a Provencal Housewife. Ratatouille for two is more than twice as fast as Ratatouille for four, so if you're going to double the recipe, can't expect it to be rapid.

Serves 2

  • 1 medium eggplant

  • 1 medium zucchini

  • 1 red bell pepper

  • 3 tablespoons olive oil

  • 2 cloves garlic

  • 1 large fresh tomato (or 1 cup canned whole tomatoes, with juice)

  • Salt and pepper

  • Fresh basil (optional)

  1. Coarsely dice the eggplant. Slice the zucchini into thin rings. Core and seed the pepper and cut into thin strips.

  2. In a large skillet, heat the olive oil over medium heat. Push the garlic through a press into the hot oil and add the chopped vegetables. Saute for 5 minutes.

  3. For fresh tomato, coarsely chop on a cutting board and scrape the flesh and juices into the pan. If you use canned tomatoes, break them up with a spoon as you add them.

  4. Bring the mixture to a boil, reduce heat, and simmer gently for 5 to 7 minutes until the vegetables are tender, and the tomato is cooked down and slightly thickened.

  5. Season well with salt and pepper. Add coarsely chopped basil leaves just before serving.

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