On a never-ending mission to get my hubby to like squash, I made ratatouille for the first time many moons ago. I knew he would give it a chance because it contains one of his favorite vegetables, eggplant, which also happens to be one I don’t much care for, except when it comes to this dish. Marriage is about compromise, right?
Ratatouille
1/3 cup olive oil
2 medium onions or 1 large onion, chopped
4 cloves garlic, minced
1 large eggplants peeled and cut into 1/2-inch cubes
4 medium zucchini, cut into 1-inch cubes
Coarse salt and ground pepper to taste
1 lb sliced button mushrooms
1 can (28 ounces) crushed tomatoes with basil
1 teaspoon dried thyme
In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic and cook for about 1 minute.
Stir in eggplant, zucchini and mushrooms. Season generously with salt and pepper.
Add 1 cup of water. Cover and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in tomatoes.
Add thyme.
Bring to a boil. Reduce heat to medium-low. Partially cover and simmer, stirring often, until veggies are tender, 15 to 20 minutes.
I like to serve over egg noodles or with a slice of crusty bread. Leftovers are even more delicious!
Misadventures in housewifing 