What to do with Eggplant: Ratatouille Your Kids Will Love
- Cook Time: 25 mins
- Total Time: 25 mins
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, sliced thin
- 2 garlic cloves, minced
- 1 medium eggplant, cut into 1/2-inch pieces (about 3 cups)
- 1 small zucchini, quartered lengthwise, and cut into thin slices
- 1 red bell pepper, chopped
- 1 14.5 ounce can diced tomatoes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/4 cup white wine (or 2 tablespoons white wine vinegar)
- 1/2 cup chicken or vegetable broth
- 1/2 cup shredded fresh basil leaves
Instructions
- In a large sauté pan, cook onions in oil over medium heat for about 3 minutes.
- Add garlic, eggplant, zucchini and pepper. Stir and cook until all veggies start to get soft, about 10 minutes.
- Add tomatoes plus oregano, thyme, salt and wine. Simmer for 2 minutes. (Don’t worry! The alcohol will burn off.)
- Add broth and cook for 10 additional minutes, as juices from the veggies start to get thicker.
- Sprinkle with fresh basil leaves and serve.