s
Ratatouille Serves 4-6
Ingredients:
1 small
eggplant, cut into 1-inch pieces
3 yellow
squash, gold bar and or zucchini, diced into 1-inch pieces
2
onions, red onions sliced half moons
1 pint
of grape or cherry tomatoes
3
tablespoons of fresh basil, chopped
3
tablespoons of mint, chopped
Salt
& pepper to taste
Served
with: baguette with ricotta cheese
Directions:
1 1. In
a large heavy-bottomed pot over medium-high heat, add 2 tablespoons of the
olive oil. When the oil is hot add eggplant and cook, stirring often, until
golden, 8 to 10 minutes until it softens.
2 2. Add
the squash/zucchini and onion, continue to cook until tender.
3 3. Next
toss in tomatoes and quickly heat through.
Remove from heat and add basil and mint.
Adjust seasoning and serve over bread or pasta or a side dish.
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Pinch of Salt Chef Raquel Rivera-Pablo
