Quick Ratatouille

Name: Quick Ratatouille
Yield: Serves 4
Ingredients: 1/4 cup, extra-virgin olive oil, plus extra for drizzling; 1 pound, eggplant, peeled and cut into 1-inch pieces; 12 ounces yellow, summer squash, cut into 1-inch pieces; 2 , red bell peppers, stemmed, seeded, and cut into 1-inch pieces; 1 , onion, chopped; , Salt and pepper; 3 , garlic cloves, minced; 1 cup, canned crushed tomatoes; 1/2 cup, fresh basil leaves; 1/4 cup, pitted kalamata olives

Main Courses
Pasta
Weeknight

Appears in Cook's Country August/September 2016

Canned crushed tomatoes give this dish long-cooked flavor and texture. We finish the dish with a healthy swirl of olive oil—at least 2 tablespoons—for added richness.

SERVES 4

TIME 30 minutes

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