I adore summer squash ratatouille, with all the fresh vegetables, herbs and warmth. It might be from my French roots, of which I claim a good percent.My grandmother was born and raised and France, and can you believe it? I have never been there. On my next trip I will be seeking out this dish in some hidden away French cafe. Ratatouille is a traditional French stew made with onions, eggplant and peppers. I put a summer twist on it by adding summer squash and chickpeas. This light dish is vegan and gluten free and delicious over brown rice.
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped medium
1 teaspoon each salt and pepper
2 large yellow squash, or zucchini, or combination of both, diced
2 medium eggplants, diced
2 large red peppers, diced
1 large can diced tomatoes
1 large can chickpeas, rinsed
1 tablespoon red wine vinegar
3 tablespoons fresh oregano, minced
1/3 cup chopped fresh parsley
- In a large soup pot heat the olive oil over medium high heat. Stir in the onion, salt and pepper and sauté for about 5 minutes, or until the onion has softened.
- Add the squash and sauté for another five minutes. Stir in the eggplant and red pepper and continue sautéing until softened, 5 more minutes
- Add the tomatoes, turn the heat down to low and cover the pot. Simmer for 30 minutes.
- Turn the heat up to medium and add the chickpeas and the red wine vinegar. Stir in the oregano and parsley. Adjust the salt and pepper if necessary and serve over cooked brown rice, if desired.
Copyright© Heather Carey, MS