Balsamic ratatouille

Yield: 4 Servings

Measure Ingredient
¼ cup Olive oil
2 Clove garlic; finely diced
¼ cup Eggplant;*
¼ cup Onion; peeled*
¼ cup Zucchini (green);*
¼ cup Zucchini (yellow) OR yellow squash;*
¼ cup Tomato (red);*
¼ cup Tomato (yellow);*
1 Sprig fresh thyme chopped in 1/4 inch pieces
2 tablespoons Balsamic vinegar
¼ teaspoon Kosher salt; or to taste
⅛ teaspoon Black pepper; or to taste

* finely diced

Serve with Grilled Balsamic Veal Chops and Mashed Potatoes w/Mascarpone Cheese & Roasted Garlic 1. Pour olive oil into a heated saute pan. Add garlic and cook over medium heat, stirring, for 30 seconds. Add all diced vegetables; cook, stirring, until tender but crisp, about 2 to 3 minutes.

2. Add thyme and balsamic vinegar. Stir just until blended. Remove from heat. Season with salt and pepper.

Served at the Chicago 1996 Democratic National Convention.

Source: Chicago Sun Times, August 21, 1996

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