Tologono Ratatouille

  • Source: Tologono, Louisville, Kentucky

    1/2 cup extra-virgin olive oil

  • 1 yellow onion, diced
  • 1 large eggplant, skinned and diced
  • 3 zucchini, diced
  • 1 tsp minced garlic
  • 1/2 cup crushed tomatoes (from a can)
  • 1/2 cup diced fresh tomatoes
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 Tbsp rolled and thinly sliced fresh basil leaves image placeholder

In a large skillet, heat 6 Tbsp of the oil over medium-high heat. Add onion and cook until translucent. Add eggplant and cook until it begins to soften. Do not overcook, as it will become mushy. Scrape vegetables into a bowl and set aside.

Place pan back over medium-high heat and add remaining 2 Tbsp oil. Add zucchini and cook until it begins to soften. Add garlic. Cook for 1 minute. Remove and add to eggplant. Place pan back on stove; increase heat to high; add crushed tomatoes, diced tomatoes, salt and pepper. Cook about 3 minutes, until tomato pieces soften. Add to eggplant mixture. Add basil.

Can be served hot, cold or at room temperature.

Makes 8