Courtesy of City Winery Executive Chef Garrett Pittler. Filled with zucchini, squash, eggplant and plenty of tomatoes, Chef Pittler’s ratatouille is a healthy dish with hearty flavor that can be served throughout the fall and holiday season.
1. Set a large 12-inch sauté pan over medium heat and add the olive oil.
2. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
3. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
4. Add the zucchini and squash and continue to cook for an additional 5 minutes.
5. Add the tomatoes, basil, parsley, and salt and pepper to taste, and cook for a final 5 minutes.
6. Stir well to blend, dress with parmesan and truffle oil.
7. Serve either hot or at room temperature.
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