Weeknight Ratatouille

Instructions

1. Chop eggplant, zucchini and yellow squash into small cubes. Use a food chopper or processor fit with the cubing/dicing blade or dice by hand.
2. Set eggplant aside on several layers of paper towel and allow to sit while chopping remaining vegetables. Gently squeeze dry to draw out excess moisture just before cooking.
3. Slice shallots and bell pepper into very thin slices. Use a food chopper or processor fit with the slicing blade or slice by hand.
4. Heat a large skillet to medium high heat. Add half of oil, shallots, bell pepper, garlic, tomato paste and thyme sprigs to pan. Cook and stir for 4 to 5 minutes, just until shallots begin to soften and tomato paste begins to melt into the oil.
5. Add small tomatoes and cook another 3 to 4 minutes to soften tomatoes. Remove tomato/shallot mixture from pan and set aside. Using tongs and a wet paper towel to wipe out and remaining bits of food.
6. Return empty pan to burner and add remaining oil in small batches as addition vegetables are added. Add eggplant to hot oil first. Stir and cook for 2 to 3 minutes.
7. Add yellow squash and zucchini (drizzle with the remaining oil as needed). Cook for 2 to 3 minutes, or just until squash begins get softer, but not mushy.
8. Add tomato mixture back into pan and stir to combine. Remove thyme twigs and season to taste with salt and pepper.
9. Chef's note: serve over Crispy Polenta (recipe on HEB.com) or as a stand-alone side dish. Optional garnish: a few crumbles of goat cheese.