Ratatouille

Ratatouille
by Jenny

Serves 4

3 Tablespoons, divided Sciabica Garlic Extra Virgin Olive Oil 
1 cup eggplant

1/2 cup onion

2-3 large cloves (1-2 tablespoons) garlic

1/4-1/2 teaspoons red pepper flakes 

1 cup Baby Bella mushrooms

1/2 cup diced yellow bell pepper 

1/2 cup orange bell pepper

1/2 cup zucchini

4 Roma tomatoes

parmesan cheese, freshly grated - to taste

salt and pepper to taste

Gather all the ingredients and equipment.

Trim ends from eggplant. Cut eggplant into ¾ inch dice. Sprinkle with kosher salt and allow to drain for 15 minutes. Rinse thoroughly.

Cut mushrooms in halves or quarters and set aside. Cut onions, peppers and zucchini into ¾ inch dice and set aside.
Cut tomatoes into 1/2 inch dice, remove seeds and set aside.

Heat 1 tablespoon of olive oil in a large skillet or sauce pan. Add onions, garlic and chili flakes. Sauté until translucent.

Add remaining 2 tablespoons olive oil the eggplant and sauté until lightly browned.

Add all other vegetables. Season generously and simmer for 15 minutes, or until vegetables are tender. Stir in basil chiffonade.

Stir in tomatoes or tomato sauce and cook for additional 10 minutes. Season with salt and pepper. Serve as is or over pasta. Top with freshly grated Parmesan cheese