Tologono Ratatouille

Yield: 8 servings

Ingredients

• 1/2 cup extra virgin olive oil
• 1 yellow onion, diced
• 1 large eggplant, skinned and diced
• 3 zucchini, diced
• 1 teaspoon minced garlic
• 1/2 cup crushed tomatoes (from a can)
• 1/2 cup diced fresh tomatoes
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon rolled and thinly sliced fresh basil leaves

Instructions

1. In a large skillet, heat 6 tablespoons of the oil over medium-high heat. Add onion and cook until translucent.
2. Add eggplant and cook until it begins to soften. Do not overcook, as it will become mushy.
3. Scrape vegetables into a bowl and set aside.
4. Place pan back over medium-high heat and add remaining 2 tablespoons oil. Add zucchini and cook until it begins to soften. Add garlic. Cook for 1 minute. Remove and add to eggplant.
5. Place pan back on stove; increase heat to high; add crushed tomatoes, diced tomatoes, salt and pepper. Cook for about 3 minutes, until tomato pieces soften.
6. Add to eggplant mixture. Add basil.
7. Can be served hot, cold or at room temperature.

Attribution

Tologono, Louisville, Kentucky