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Syrah Pairings

Ratatouille

Serves 4-6
Ingredients 
    
    1/4 cup olive oil, plus more as needed
    1 ½ cups small diced yellow onion
    1 teaspoon minced garlic
    2 cups medium diced eggplant, skin on**
    ½ teaspoon fresh thyme leaves
    1 cup diced green bell peppers
    1 cup diced green bell peppers
    1 cup diced zucchini squash
    1 cup diced yellow squash
    1  ½ cups peeled, seeded and chopped tomatoes
    1 tablespoon thinly sliced fresh basil leaves
    1 tablespoon chopped fresh parsley leaves
    **if you do not care for eggplant, increase zucchini and squash accordingly adding thyme with        
    these during cooking


Directions
  • Set a large 12-inch saute pan over medium heat and add olive oil. Once hot, add onion and garlic to the pan
  • Stir occasionally until wilted and lightly caramelized, about 5 to 7 minutes
  • Add eggplant and thyme and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes
  • Add green and red peppers, zucchini and squash and cook for an additional 5 minutes
  • Add tomatoes, basil, parsley and salt and pepper to taste, cook for a final 5 minutes
  • Stir well to blend and serve either hot or at room temperature