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RECIPES

Summer Ratatouille

6 Tbsp DLM Pure Olive Oil
1 eggplant, chopped
2 onions, chopped
1 sweet bell pepper, chopped
5 cloves garlic, minced
2 zucchini, chopped
2 yellow squash, chopped
1 pint cherry tomatoes
(1) 28-oz can DLM Crushed Tomatoes
1 Tbsp fresh thyme leaves, minced
Handful of fresh basil, chopped
Salt and pepper to taste

Heat a large Dutch oven on medium-high heat. Add 3 tablespoons of olive oil and cook eggplant until tender, stirring occasionally to allow color to form, about 5 minutes. Remove eggplant from pot and allow to rest in a separate bowl.

Add remaining olive oil to a pot. Sauté onion for 3-5 minutes until tender and color forms. Add bell pepper and cook for another 5 minutes, stirring occasionally. Add garlic, zucchini, and yellow squash. Cook another 5 minutes, only stirring every couple of minutes.

Turn heat to low. Add cooked eggplant, cherry tomatoes, crushed tomatoes, thyme, and basil. Stir and season to taste with the salt and pepper. Continue to simmer, uncovered, for

30 minutes to an hour. Delicious served with a crusty DLM French Baguette or polenta.

Makes 4-6 servings

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