Rapid Ratatouille
This is not a ratatouille for purists, but it is wonderful spooned over pasta or polenta and sprinkled with a spoonful of shredded mozzarella or crumbled feta cheese. It’s also a great side dish with grilled chicken, fish or lamb.
1 small onion
1/2 medium sweet pepper
2 small zucchini
1 tablespoon olive oil
2 cloves garlic, crushed
2 cups fresh or canned diced tomatoes
1/2 teaspoon dried basil (or 1 1/2 teaspoons fresh basil)
1/4 teaspoon salt
Black pepper, to taste
Cut the onion into 1/4-inch slices. Dice the pepper. Cut the zucchini into 1/4-inch slices. Set the vegetables aside. Heat the oil in a heavy, non-stick skillet over medium heat. Stir in the onions and peppers. Cook, stirring occasionally, for 5 minutes or until the onions are tender but not brown. Stir in the garlic, then the zucchini, tomatoes, basil, salt and pepper. Raise the heat to high and bring the mixture quickly to a boil; reduce the heat to low. Cover and cook for 10 minutes or until zucchini is just tender. Remove the cover and rapidly cook down the mixture until almost all the liquid has been absorbed.
Serves 2.
From “Cooking For Two (Or Just You),” by Frances Price, R.D., 1995.