This super speedy version of the classic Provençal summertime dish is another way to make use of my favorite kitchen gadget, the Vidalia Chop Wizard. Use it with the larger grid (½-inch dice) to prep your onions, eggplant, zucchini, and summer squash in record time. Just slice the zucchini and summer squash lengthwise into ½-inch pieces, then use the Chop Wizard to dice. Cut the eggplant into ½-inch rounds, and do the same. Voila perfect little ½-inch cubes! After making this dish, I decided I prefer it to traditional ratatouille, which is often stewed to mush. It’s pretty and delicate and perfectly cooked. Serve with quinoa or any other gluten-free grain you like.
Ingredients
- 4 tablespoons olive oil
- 1 cup small-diced red onion
- ½ teaspoon salt
- 3 cloves garlic, minced or pressed
- 1 pound eggplant (about 1 medium), peeled, cut into ½-inch rounds, then diced into ½-inch pieces
- 8 ounces zucchini, cut into ½-inch pieces
- 8 ounces summer squash, cut into ½-inch pieces
- ½ teaspoon herbes de Provence (preferably Spicely brand)
- 2 (14.5-ounce) cans diced tomatoes
- Freshly ground pepper
- 2 tablespoons chopped fresh basil
How to Make It
- Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the onion and salt and cook until softened and starting to brown, about 3 minutes. Add the garlic and stir. Add the remaining 2 tablespoons olive oil and the eggplant and cook, stirring often, for 4 minutes, until the eggplant is softened.
- Add the zucchini and squash and toss, add the herbes de Provence and stir, and add the tomatoes and a few turns of pepper. Bring to a simmer, reduce the heat to medium-low, and cook, covered, for 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened up a bit. Remove the lid and cook for about 1 more minute, stirring a few times. Remove from the heat and stir in the basil. Serve hot, cold, or at room temperature.