Balsamic ratatouille
4 Servings
Ingredients
| Quantity | 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 |
Directions
* 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