Best Recipe: Fast and Easy Ratatouille

Many of us are on the go, and it becomes quite difficult to get enough vegetables into our everyday diet. This is one of the best veggie recipes I've tried recently and comes from a book called, Without Reservations, by Joey Altman. It's quick, fast, tasty, and really fun to say: ra-ta-too-ee. Enjoy!

Fast and Easy Ratatouille (or Fresh Basil Ratatouille)

INGREDIENTS:
1 med-small globe eggplant
1 med green zucchini
1 med golden zucchini or crooked-neck squash
1 med red onion
1 med red bell pepper
6 tbsp. extra-virgin olive oil (more if needed)
Kosher salt
1 heaping tbsp. minced garlic
1, 14 oz can diced tomatoes
1/2 cup roughly chopped or torn fresh basil
Freshly ground black pepper

DIRECTIONS:
Cut eggplant, zucchini, pepper, and onion into 1/4 inch dice, placing each in a separate bowl.

Heat 1/4 cup olive oil in a large skillet over med-hi heat. When oil is hot, add eggplant with 1 tsp. salt. Cook until eggplant softens and is slightly browned all over. Remove eggplant and place in a large serving bowl; set aside.

Add remaining 2 tbsp. olive ol to the pan, then add onions and garlic. When onions are softened and light golden, add the red peppers. Saute peppers until softened, then add the zucchini and 1 tsp. salt. Add more olive oil as needed. When finished cooking, vegetables should be tender, but not mushy.

Return the eggplant tot he pan and add the tomatoes with their juices. Stir and saute to heat everything through and combine the mixture well.

Stir in the torn basil and season with pepper and salt to taste before transferring to a serving bowl.