This is a wonderful summer meal. Especially in the August/September time frame because all of the ingredients are in season! I made this in my thermal cooker from Saratoga Jack's. My recipe is really big and I hope you enjoy!
Ingredients
1/4-1/2 cup olive oil, plus more as needed
3 cups small diced yellow onion (or any kind of onion you have on hand)
2-4 teaspoons minced garlic
4 cups medium diced eggplant, skin on
1 teaspoon fresh thyme leaves (or 2-4 tsp dehydrated)
2 cups diced green bell peppers (or any sweet pepper..I used Biscayne the first time)
2 cups diced red bell peppers (or any sweet pepper)
2 cups diced zucchini squash (or any summer squash)
2 cups diced yellow squash (or any summer squash)
3 cups peeled, seeded and chopped tomatoes (or 2 cans of diced tomatoes)
2 tablespoons thinly sliced fresh basil leaves (or 2 TBS dehydrated)
2 tablespoons chopped fresh parsley leaves (or 2 TBS dehydrated)
Salt and freshly ground black pepper (if you like pepper)
Directions:
- Place thermal cooker on stove over medium heat and add the olive oil.
- Once hot, add the onions and garlic to the pan.
- Cook the onions, stirring occasionally, until they are transparent and lightly caramelized, around 5 to 7 minutes.
- Add the eggplant and thyme to the pan and continue to cook stirring occasionally, until the eggplant is partially cooked. (around 5 minutes)
- Add the peppers, zucchini, and squash and cook for 2-3 minutes.
- Add the tomatoes, basil, parsley, and salt and pepper, to taste, water to the level of the veggies and boil for 2-3 minutes. Leave in thermal cooker for 4-8 hours.
- Stir well after opening to mix veggies and serve either hot or at room temperature over rice or over pasta.
- You can make the rice in your thermal cooker or you can make your pasta and have the ratatouille ready to serve over it.
