I’m not sure why this is called ratatouille but I love it. My mom would make it all the time and I would eat it right out of the container. Living in the Italian market makes getting the recipe together very easy. It is a great summer produce recipe. The best part is you can always add whatever you have on hand and use it however you want. Try over pasta, polenta, on a piece of bread or as a side. I changed my mom’s recipe a little to cut some fat bit I promise it taste just as good if not better (sorry mom).

Ingredients:
2 medium eggplants
1 onion
4 medium celery stocks
1-2 spicy small peppers (I like using the Thai ones)
1 small can tomato paste
2 tablespoons balsamic vinegar
one chopped bell pepper
Half a cup sliced black olives
1/4 cup wine
4 minced garlic cloves
1 teaspoon basil
1 teaspoon oregano
salt and pepper to taste

First step is to cut eggplant into small cubes and cook on medium low heat in a sprayed large pan. Try to cook the eggplant low and slow to help sweat without using any oil. The oil is absorbed quick so adding it after cooking for a bit help reduce the amount needed to soften eggplant. After about 10 minutes, once a eggplant is soft, add olive oil and continue to cook. Add chopped onion, garlic, bell pepper, wine, vinegar and continue to cook for an additional a few minutes. Last, add celery, olives, oregano, basil and salt pepper to taste and continue to cook the last few minute. Make sure you allow it to cool before storing.
Ratatouille is an easy solution for breakfast, lunch or even dinner. Enjoy!