Serves: 2 cups
  • 2 tablespoons olive oil
  • 1 cup chopped eggplant
  • 1 cup chopped zucchini
  • ¼ cup chopped yellow bell pepper
  • ¼ cup chopped red bell pepper
  • 2 tablespoons chopped shallot
  • ½ cup chopped yellow grape tomatoes
  • ½ cup chopped red tomatoes
  • ¼ cup water
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped garlic
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  1. In a medium sauté pan, heat oil over medium-high heat until it shimmers. Add eggplant, zucchini, bell peppers, and shallot. Reduce heat to medium; cook, stirring frequently, until vegetables begin to soften. Add tomatoes, ¼ cup water, basil, parsley, vinegar, thyme, garlic, salt, and pepper. Reduce heat to medium-low heat; cover and cook, stirring occasionally, until vegetables are softened and tender. Let cool completely.
MAKE-AHEAD TIP: Ratatouille can be made a day in advance and stored in an airtight container in the refrigerator. Let come to room temperature before using.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/ratatouille-quiches/