Kitchen Daily

Spring vegetables can wake up your sleepy dinnertime routine and a burst of color from a ratatouille dish is just what's in order. Watch Chef Cheryl Dent make a spring ratatouille in the KD101 test kitchen, and learn how to work with eggplant and make a perfectly creamy sauce.

Ratatouille with Spring Vegetables
Servings: 6
Cooktime: 45 minutes

4 – 6 tablespoons olive oil
1 large or 2 small eggplant cut into ½ inch pieces
2 sweet onions, chopped
5 cloves garlic
10 basil leaves chopped (8 for dish, 2 for garnish)
3 sprigs of fresh thyme, leaves only
¼ tsp red pepper flakes
2 yellow squash, cut into ½ inch pieces
2 zucchini squash, cut into ½ inch pieces
2 colored peppers – green, yellow or orange
3 heirloom tomatoes, chopped
½ cup crumbled feta cheese sea salt to taste

In a large skillet, put 2 tablespoons olive oil and turn on to medium heat. Add eggplant and stir frequently. Season with sea salt. Cook eggplant until in browns and the inside has turned to a nice creamy texture. Add more olive oil as necessary as eggplant tends to absorb the oil in the pan. Once the eggplant is done, remove and set aside. Put the skillet back on the heat and add 2 more tablespoons of oil. Add in onions and garlic and cook until onions are translucent. Add in basil, thyme, pepper flakes, and a pinch of salt. Cook for 1 minute. Add squash and peppers. Cook for 2 -3 minutes. Add tomatoes and cook for 10 minutes 11. Stir in eggplant and cook another 15 minutes until mixture is soft and flavors marry. Remove from heat and toss with Feta cheese. Garnish with reserved chopped basil before serving. Serve hot or cold

More from Kitchen Daily:
The Ultimate Grilled Cheese
How to Make Perfect Mashed Potatoes
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Tags: KD 101 Videos, Dinner, Vegetables, Eggplant

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