Ratatouille with Kalamata Olives
A Greek-influenced take adding salty olives and capers for a punchy flavor profile.
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Ingredients
- 1 large Eggplant, cubed into 1-inch pieces
- 2 medium Zucchini, sliced into rounds
- 1 large Red bell pepper, chopped
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 1/2 cups Crushed tomatoes
- 1/4 cup Extra virgin olive oil
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons Capers, drained
- 1 teaspoon Dried oregano
- 1/4 cup Fresh parsley, chopped
- 1/2 cup Feta cheese, crumbled(optional)
Instructions
- 1
Heat two tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- 2
Sauté the eggplant cubes until golden brown and slightly softened, then remove from the pot and set aside.
- 3
In the same pot, add more oil if needed and sauté the onions and bell peppers for 5 minutes until the onions are translucent.
- 4
Stir in the zucchini and garlic, cooking for another 3 minutes until the garlic is fragrant but not burnt.
- 5
Return the eggplant to the pot and stir in the crushed tomatoes, dried oregano, and a pinch of salt and pepper.
- 6
Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to ensure the vegetables are tender but not mushy.
- 7
Stir in the Kalamata olives and capers, allowing them to heat through for the final 5 minutes of cooking.
- 8
Remove from heat, garnish with fresh parsley and crumbled feta cheese before serving warm or at room temperature.
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