A simple ratatouille-style side dish: mixed vegetables cut into pieces and slowly cooked in a deep pan until soft, fragrant and slightly jammy.
Ingredients
- Eggplant
- Zucchini
- Onion
- Garlic
- Carrot
- Olive oil
- Salt
- Black pepper
- Optional: paprika, thyme, parsley or cilantro
Preparation
- Cut the eggplant, zucchini, onion and carrot into medium pieces.
- Heat olive oil in a deep pan.
- Add the onion and carrot first and cook until they begin to soften.
- Add the eggplant and cook for a few minutes.
- Add the zucchini and garlic.
- Season with black pepper and optional spices.
- Cook slowly over medium-low heat until the vegetables are soft and the flavors come together.
- Salt closer to the end, when the vegetables have already reduced and released their moisture.
Notes
- Salting too early can pull out a lot of liquid, so it is better to salt near the end.
- This works well as a warm side dish or cold the next day.
- Good with cold smoked turkey breast or other smoked meat.