A side dish so delicious they made a movie out of it! 🙂 Ok, now that I’ve got that out of my system. Let me tell you about this amazing side dish.
I had a hard time convincing my husband to try Ratatouille, but once he actually did he was in love. You have to understand the man REALLY hates eggplant. So to say he was asking for seconds and stealing bites from the pan is a real compliment. I’ve seen this served with the vegetables sliced and perfectly assembled in a pan but I actually prefer the rustic style of chopping everything up. It’s an incredibly simple peasant dish where the vegetables really shine. The flavors of the tomato, zucchini and eggplant just work so well together. It’s easy to make and tasted delicious with our Rack of Lamb Provencal but it tastes great with just about anything!

If you’re looking for a new side dish give this a try!

Ratatouille

Inspiration: Chef Pierre P

2 tablespoons olive oil
1/2 large eggplant (or 1 medium eggplant, chopped into cubes)
1 medium zucchini, cubed
1/2 onion, diced
2 garlic cloves, minced
1 large tomato, chopped
3 small sweet peppers or 1/2 red bell pepper, diced
salt and pepper to taste
chopped parsley for garnish

1. In a large skillet heat olive oil over medium heat. Saute onion and peppers 2-3 minutes until onion and pepper begins to soften.
2. Next add eggplant, zucchini and garlic. Saute 3-5 minutes until eggplant and zucchini begin to soften. Add tomatoes. Season to taste with salt and pepper. Allow to saute, stirring occasionally for another 5-8 minutes. Garnish with fresh chopped parsley and serve immediately.