Ratatouille & Couscous

Total Time: 45 min (Prep: 20 min; Cook: 25 min)
Yield: A generous quart, 4 to 6 servings

The word 'Ratatouille' actually comes from the French term "touiller,” which means to toss food. Ratatouille originated in the area around present day Nice. It was originally a meal made by poor farmers and was prepared in the summer with fresh vegetables.

The original and simplest form of Ratatouille only uses the following ingredients: courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onions, and garlic. Today, aubergine (eggplant) is usually added to the list of ingredients.
 
















Ingredients:
1/4 c. olive oil, plus more as needed
1 1/2 c. small diced yellow onion
1 tsp. minced garlic
2 c. medium diced eggplant, skin on
1/2 tsp. fresh thyme leaves
1 c. diced green bell peppers
1 c. diced red bell peppers
1 c. diced zucchini squash
1 c. diced yellow squash
1 1/2 c. peeled, seeded and chopped tomatoes
1 tsp. thinly sliced fresh basil leaves
1 tsp. chopped fresh parsley leaves
Salt and freshly ground black pepper

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