Traditionally, ratatouille contains eggplant, but since no one in my family likes eggplant, I make my ratatouille without it.
- 6 Tb extra-virgin olive oil
- 2 medium white onions, chopped
- 1 bay leaf
- 2 bell peppers, chopped (red, orange, and/or yellow peppers work well in this dish)
- 1 medium zucchini, chopped
- 2 yellow summer squash, chopped
- 4 cloves garlic, minced
- 2 tsp celtic sea salt (or less if your tomatoes are salted)
- 1/2 tsp freshly ground pepper
- one 18-ounce jar of Jovial diced tomatoes (or substitute fresh tomatoes)
- 1 Tb fresh oregano, minced (or substitute 1 tsp dried oregano)
- 2 Tb red wine vinegar (or substitute 1 Tb balsamic vinegar and 1 Tb apple cider vinegar)
- Put the olive oil in a 4-quart, heavy bottomed pot. Add the onions, 1 tsp salt, and bay leaf. Cook over medium-high heat for about 10 minutes, stirring occasionally.
- Meanwhile, chop the bell peppers, zucchini, and squash. Keep the peppers separated from the squash since they will be added to the pot at different times.
- Stir the bell peppers into the pot and cook another 5 minutes.
- Meanwhile, mince the garlic.
- Add the zucchini and summer squash to the pot, and sprinkle with the other 1 tsp salt and 1/2 tsp pepper. Stir it all together and cook about 3 more minutes.
- Meanwhile, mince the oregano.
- Stir the garlic into the pot and cook about 2 minutes, just until the garlic is nicely fragrant.
- Add the tomatoes, vinegar, and oregano to the pot. Cover the pot and reduce the heat to medium-low, to maintain a simmer.
- Simmer, stirring occasionally for 15-20 minutes. Taste and adjust the salt and pepper if necessary.
- Turn off heat and serve! Fried potatoes make a nice pairing with ratatouille. Leftover ratatouille is fantastic when served cold.
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