This is one of my favorite dishes. I've served this as a side dish with meat, fish, and chicken. I also used this recipe as a starter served in a flakey dough shell or over rice or pasta. It just tastes good any which way you serve it. It stays fresh in the refrigerator for a couple of days.
1-2 Tbsp oil
3 green squash
4 peppers- any colors or combination
1 eggplant (optional)
1 tsp paprika
1 tsp granulated garlic or garlic powder
- salt and pepper to taste
1 (8 oz) can of tomato sauce or paste- you can also use 1 cup water
Dice onions and saute in oil for a few minutes. Add cut up squash, eggplant, and peppers- I like to use a combination of red, yellow and green for color and flavor. Cut the vegetables in small pieces or slices.
Cook until soft. Add cut up tomatoes and spices. Stir and add tomatoe sauce or for a thicker ratatouille use the paste. My preference is the sauce. You can omit the sauce and use instead water if you prefer-depends on your taste. Simmer lightly until all vegetables are soft, keep mixing. Serve warm