Minutes Prep time: 30
Minutes Total time: 40
Servings: 8
Difficulty: Intermediate
1/4 cup extra virgin olive oil
1 medium onion, chopped (about 1 cup)
1 medium red bell pepper, chopped
1 large eggplant, cut in 1/2-inch pieces (about 6 cups)
1 medium zucchini, cut in 1/2-inch pieces (about 2 cups)
1 medium yellow summer squash, cut in 1/2-inch pieces (about 2 cups)
2 cloves garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 teaspoons fresh thyme
1 can (14.5 oz each) Hunt's® Stewed Tomatoes
grated Parmesan cheese and fresh basil, for garnish
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 33 mg | 3% |
| Carbohydrate | 14 g | 5% |
| Cholesterol | 0 | |
| Total Fat | 7 g | 11% |
| Iron | 1 mg | 4% |
| Calories | 118 kcal | 6% |
| Sodium | 340 mg | 14% |
| Protein | 2 g | 3% |
| Saturated Fat | 1 g | 5% |
| Sugars | 6 g | 1% |
| Vitamin C | 40 mg | 66% |
Heat olive oil in a large saucepan over medium heat until shimmering. Add onion and bell pepper to pan and cook until tender, about 5 minutes. Stir in eggplant and cook until lightly browned, about 5 minutes.
Stir in zucchini and yellow squash and cook until tender, about 5 minutes. Stir in garlic, salt, and pepper and continue cooking 3 minutes more. Pour stewed tomatoes into a small bowl. Use kitchen shears to cut tomatoes into smaller pieces to your liking. Stir tomatoes into vegetables.
Simmer at least 10 minutes for vegetables with a crisp-tender texture or up to 40 minutes, covered, until vegetables are very tender and have reached stew consistency. Garnish with cheese, basil, and another drizzle of olive oil, if desired.
Summer Ratatouille
