Ratatouille

The inspiration for this dish is my sis-in-law. Her favorite dish is daal and tarkari. As I was thinking what tarkari to make for her, that would be something different, ratatouille came to mind. I am not sure if ratatouille qualifies to be a tarkari but it is vegetarian and very tasty. Ultimately taste is what matters – veggie or non veggie.

Ingredients:
Zucchini – 4 (cut into ½ inch slices)
Yellow squash – 4 (cut into ½ inch slices)
Eggplant – 1 (cut into 1 inch slices)
Red bell pepper – 1 (cut into cubes)
Yellow bell pepper – 1 (cut into cubes)
Cherry tomatoes – 1 pint
Onion – 1 (finely chopped)
Garlic cloves – 3 (finely chopped)
Chopped fresh basil leaves – 1 tbsp
Chopped fresh thyme leaves – 1 tsp
Chopped fresh parsley – 2 tsp
Red chili flakes – 1 tsp
Salt & pepper – to taste
Balsamic vinegar – a splash
Olive oil

Procedure:
Season the eggplant with salt and set aside to drain.

Meanwhile heat olive oil in a pan.

When oil is hot, add the eggplant and cook until it is tender and wilted. Remove from pan and set aside.

Add oil if necessary. Next add the zucchini. Season with salt and cook until soft.

Remove from pan and set aside along with the eggplant.

Next cook the yellow squash in the same way and set aside.

Now to the same pan add the onion, garlic, thyme and basil and cook until the onions start to caramelize.

Next add the cherry tomatoes and red chili flakes and cook until the tomatoes are pulpy.

Now add the eggplant, zucchini, squash and bell peppers.

Season with salt and pepper and let the vegetables cook slowly.

When the veggies turn soft and mushy remove from heat and add a splash of balsamic vinegar.

Garnish with chopped fresh parsley and serve warm or at room temperature or cold.