Ratatouille (version XIII)
1 yellow squash, diced (2 cups)
Heat 2 tablespoons olive oil over medium-high heat in a sauté pan until hot. Add eggplant, stirring while cooking.
1 large shallot, sliced
2 cups eggplant, diced
4 tablespoons olive oil
2 tablespoons capers
1 14 ounce can stewed tomatoes
10 fresh basil leaves
1/2 cup sun-dried tomatoes packed in oil, drained and sliced
Add the remaining oil, and sauté eggplant until it begins to turn translucent. Add shallots and squash, and continue to sauté until eggplant and squash begin to turn light brown.
Add remaining ingredients, and continue to cook until tomatoes begin to boil. Lower heat to medium-low and simmer for approximately 5 minutes.
Serve as an appetizer on toasted French bread or as an entrée over rice or penne pasta.
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