Celebrating harvest and everything mother Earth has to offer us is both fun and fulfilling. Giving thanks and showing appreciation and gratitude for our land and its bounty is important while also feeling great. With this recipe, it’s easy to fill both your heart and your belly. Read below to see what the Harvest Ratatouille recipe has to offer. This is a fabulous recipe for that fall Sunday Family dinner!
- 8-10 Tbsp Olive Oil
- 2 Yellow Onions Chopped
- 3 Large Zucchini Sliced 1/4 in. thick. You can also use 4 small Zucchini instead
- 1 Large Eggplant sliced into chunks the same size as the zucchini slices
- 5 Large Tomatoes Chopped
- 1 Large Green Bell Pepper seeded and coarsely chopped
- 1 Large Red Belll Pepper seeded and coarsely chopped
- 2 Garlic Cloves Minced
- 1/4 tsp Oregano, dried
- 1/4 tsp Thyme, dried
- 1/8 tsp Coriander, Ground
- 1/4 tsp Fennel Seeds
- 1/2 Cup Shredded fresh Basil
- Fine Sea Salt To taste
- Whole Peppercorns ground to taste
- Tomato Paste To taste (Optional)
- Heat 5 or 6 tablespoons of the olive oil in a large heavy-bottomed skillet over medium heat
- Add the onions, and saute them for about 1 minute, until fragrant and softened.
- Add zucchini and eggplant and saute them for about 2 minutes, until lightly browned.
- Add more olive oil as needed if the pan looks dry.
- Add tomatoes, peppers, and garlic, stirring to combine.
- Cover, reduce heat to low, and simmer for about 20 minutes, until veggies are cooked through.
- Take off the lid, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate excess liquid, stirring constantly.
- Season to taste with salt and pepper, add a little tomato paste if using, and stir well.
- Serve hot, or allow to cool and add a little olive oil before serving.