Ratatouille with Kalamata Olives

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
• 1.5 cups Crushed tomatoes
• 0.25 cup Extra virgin olive oil
• 0.5 cup Kalamata olives, pitted and halved
• 2 tablespoons Capers, drained
• 1 teaspoon Dried oregano
• 0.25 cup Fresh parsley, chopped
• 0.5 cup Feta cheese, crumbled(optional)

Instructions

1. 1

   Heat two tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Sauté the eggplant cubes until golden brown and slightly softened, then remove from the pot and set aside.

3. 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. 4

   Stir in the zucchini and garlic, cooking for another 3 minutes until the garlic is fragrant but not burnt.

5. 5

   Return the eggplant to the pot and stir in the crushed tomatoes, dried oregano, and a pinch of salt and pepper.

6. 6

   Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to ensure the vegetables are tender but not mushy.

7. 7

   Stir in the Kalamata olives and capers, allowing them to heat through for the final 5 minutes of cooking.

8. 8

   Remove from heat, garnish with fresh parsley and crumbled feta cheese before serving warm or at room temperature.