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Creole Ratatouille
Serves 8
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Ingredients:
| 2 tablespoons extra-virgin olive oil |
| 1 large onion, finely diced |
| 2 cloves garlic, finely minced |
| 1 red bell pepper, medium diced |
| 1 green bell pepper, medium diced |
| 1 medium eggplant, medium diced (about 2 cups) |
| 1 zucchini,, medium diced |
| 1 yellow squash, medium diced |
| 1 teaspoon Herbs de Provence |
| 1 teaspoon Creole seasoning |
| 1 can Italian seasoned diced tomatoes, (14.5 oz.) |
| 1/2 cup white wine |
| Sea salt, to taste |
| Freshly ground pepper, to taste |
Directions:
- Preheat large skillet over medium-high heat; add olive oil. Add onion and garlic, and cook until they are transparent, about 5 minutes.
- Add bell peppers, Herbs de Provence, Creole seasoning, and cook 2 minutes.
- Add eggplant and cook 2 minutes more.
- Add zucchini and squash and cook an additional 2 minutes.
- Keep the skillet covered in between additions. Add tomatoes and wine. Bring mixture to a boil and simmer, uncovered, about 20 minutes.
- Season to taste, with salt and pepper. Serve hot.
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