Simple Stove Top Ratatouille

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

www.washingtonpost.com/news/voraciously/paloma/voraciousl...

Slice a narrow eggplant, a zucchini and a summer squash crosswise into ¼-inch rounds. Salt the eggplant slices and let them drain in a colander while you cook the other vegetables, one kind after the other in a skillet with a bit of olive oil. You want them to soften and pick up a little color, so give them a couple minutes on each side. Then pat the eggplant dry, hit the skillet with a bit more olive oil and cook the slices for 3 to 4 minutes on each side. Once everything’s browned and out of the pan, pour in your tomato sauce. Make like Remy and arrange the zucchini, squash and eggplant slices by alternating colors into whatever fanciful pattern you think will get the most likes on Instagram. Cover and cook gently for 15 minutes, uncover and cook a bit more to reduce the moisture. Season with Salt-N-Pepa and top with basil leaves and crumbled goat cheese. Slice a narrow eggplant, a zucchini and a summer squash crosswise into ¼-inch rounds. Salt the eggplant slices and let them drain in a colander while you cook the other vegetables, one kind after the other in a skillet with a bit of olive oil. You want them to soften and pick up a little color, so give them a couple minutes on each side. Then pat the eggplant dry, hit the skillet with a bit more olive oil and cook the slices for 3 to 4 minutes on each side. Once everything’s browned and out of the pan, pour in your tomato sauce. Make like Remy and arrange the zucchini, squash and eggplant slices by alternating colors into whatever fanciful pattern you think will get the most likes on Instagram. Cover and cook gently for 15 minutes, uncover and cook a bit more to reduce the moisture. Season with Salt-N-Pepa and top with basil leaves and crumbled goat cheese.

Directions at washingtonpost.com

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