Summer Ratatouille

  • 1 large eggplant
  • 2 medium zucchini
  • 1 large onion
  • 2 green bell peppers
  • 3 large garlic cloves
  • 2-3 Tbsp olive oil
  • 1 1/2 tsp smoked paprika, or to taste
  • 2 28-oz cans whole tomatoes
  • 1/2 cup pitted provence or kalamata olives
  • 1-2 Tbsp capers, rinsed (optional)
  • Sea salt and freshly ground black pepper

Trim the eggplant and cut into 1” chunks.  Peel and slice the onion.  Trim the zucchini and cut into 1/4” slices.  Core the peppers and cut into 1” chunks.  Peel and finely chop the garlic.  Heat the olive oil in a large pot and when heated, add the onion and garlic.  Stir fry until translucent.  Add the eggplant chunks and smoked paprika.  Sauté for about 7 minutes then add the zucchini and sauté for 1-2 minutes then add the green pepper.  Cook for several more minutes until vegetables are softened.  Add the canned tomatoes with juice (or equivalent of fresh tomatoes, skinned and seeded) and the capers, if using.  Stir to combine, add salt and pepper to taste and continue to cook until the mixture is simmering and then lower heat.  Coarsely break tomatoes apart with a wooden spoon.  Cover pot and cook for about 20 minutes, adding olives midway.  Stir occasionally, adding more tomato juice or water if liquid is needed.  The ratatouille is ready when the vegetables are cooked through, stewy, and fragrant.  Serve with crusty bread, boiled potatoes or over your favorite grain.