Kam's Quick and Easy Ratatouille
1 medium eggplant cut in 1 inch cubes
1 small white onion sliced in large 1 inch squares
1 can of tomatoes with herbs (Italian Style will do)
1 zucchini cut into quarter moons about 3/4" inch thick
1 pepper (can be omitted)
3 cloves of garlic chopped finely
Salt and pepper to taste.
1 tsp herbes de provence
1 Tbs Olive Oil
Cut the ingredients
Heat a large sauce pan or dutch oven on medium-high, when pan is hot put the oil in. It should dance and shimmer. Add the garlic and onions and stir until they soften slightly. Add the rest of the ingredients except for the salt. Bring to a soft boil then drop to a simmer and cover. Cook 30-45 minutes until everything is soften. 20 minutes into cooking test the sauce add salt and pepper as needed and more herbes de provence. It is a matter of taste. Also canned tomatoes can be salty and you need to give it time to release the salt. When done, you can let it cool or serve it warm.
I like to serve it over pasta with some roasted or baked plain chicken. It makes quite a bit and freezes nicely. The measurements are rough measurements, I tend to cook without a recipe using what is in my fridge and on hand. You want to add enough veggies to even out the tomatoes. Towards the end you might have to remove the cover to cook off some of the liquid look at the 20 minute mark.