One-Pan Ratatouille

The other day as I was looking through my recipe binder I came across this recipe from the October 2004 issue of Sunset. As I glanced over the ingredients I realized that it basically uses all the ingredients that I use in my pasta sauce. Although the picture of this look a lot more delicious. So I thought I would give it a whirl, especially since they suggest serving over pasta, bread or polenta.

Ingredients

• 3 tbsp olive oil
• 1 medium onion, diced
• 2 tsp minced garlic
• 2 cans diced tomatoes (14 1/2 ounce each)
• 8 ounces Asian eggplant, diced
• pepper and salt to taste
• 1 pound bell peppers (assorted colors), diced
• 8 ounces zucchini, diced
• 8 ounces yellow squash, diced
• 3/4 cup fresh chopped basil leaves

In a large frying pan, heat 1 1/2 tbsp oil over medium heat. Add onion and garlic and cook until onion is soft. Add tomatoes (with juice), eggplant and 1/2 cup water and bring to a simmer. Cover, reduce heat and simmer until eggplant is soft.

Add bell peppers, zucchini, and squash. Return to a simmer, cover and cook until squash is tender. Stir in basil and remaining 1 1/2 tbsp olive oil. Add salt and pepper to taste.

Serve over pasta, polenta or crusty artisan bread. Enjoy!