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quick summer ratatouille

5 Aug

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Summer means fresh eggplant, tomatoes and zucchini amongst many other delights.

What to do with all of this abundance?

Ratatouille with some melted cheese on top? Thank you very much!

Serves 2 Prep time: 4 minutes Total time: 25 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1/2 big red onion, cubed
  • 2 small zucchini, cubed
  • 1 medium eggplant, cubed
  • 1 big tomato, cubed
  • 2 tsp oregano (add in some fresh thyme, rosemary, marjoram if you have)
  • Sea salt
  • Red pepper flakes (optional)
  • Mozzarella cheese (optional, but delicious – like eggplant parmesan)

Directions:

1. Prep: Cube all veggies, chop your onion. Add olive oil to your pan, and turn heat to medium.

2. Simmer: Add in, and stir veggies in the following order:

1) Red onion – let cook until slightly caramelized

2) Zucchini – cook for 4 minutes

3) Eggplant – cook for 4 minutes

4) Tomato – cook together with all veggies

5) Oregano (other herbs) + sea salt

6) Cover, and let cook until all veggies are soft, stirring occasionally (you may need to add in a touch of water if the pan gets too dry)

3. Assemble: Shred mozzarella cheese on top (optional), cover and let cook another 3-5 minutes, until cheese is melted. Plate, and top with red pepper flakes.

Summertime yum!

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