Pronounced 'ra-tuh-TOO-ee', this classic French vegetable dish highlights eggplant.
1 medium onion, diced
2 garlic cloves, minced
1/4 cup pure olive oil
2 yellow squash, diced
2 zucchini, diced
2 red bell peppers, diced
1 medium eggplant, unpeeled and diced
1 teaspoon salt
2 tablespoons tomato paste
1/2 teaspoon dried Italian seasoning
1/4 teaspoon dried crushed red pepper (optional)
- Sauté onion and garlic in hot olive oil in a large skillet over medium-high heat until tender.
- Stir in yellow squash, next 6 ingredients, and, if desired, dried crushed red pepper. Cook over medium heat, stirring often, 10 minutes.
Makes 8 servings.