V, V, GF, DF
Okay, Jonathan prove it - you said your Marinara Sauce was versatile - now prove it to us!!!
Ratatouille is one of those recipes that screams Summer and it’s a perfect recipe to use with some of the leftover marinara sauce. So... That’s exactly what we did tonight for with dinner tonight.
Ingredients
1/8” - 1/4” Cup Extra Virgin Olive Oil
1/2 to 1 Small Yellow Onion - diced into 1/4” pieces
2 - 3 Cloves of Garlic - minced or run through a garlic press
1 Eggplant - peeled, sliced into rounds, and cubed into 1/2” pieces
1 Small Zucchini - sliced into rounds and cubed into 1/2” pieces
1 Small Yellow Summer Squash - sliced into rounds and cubed into 1/2” pieces
1/2 to 1 Red Bell Pepper - cut into 1/2” bite-sized pieces
8 oz Diced Mushrooms (Optional)
1 1/2 to 2 cups of Marinara Sauce (see TheITGourmet Fresh Marinara Recipe)
Salt and Pepper to Taste
Directions
In a large skillet, heat Olive Oil over medium heat. When oil has come up to temperature, add Onion and Garlic to the pan and sweat them. When onions have started to become translucent (but not browned), add the remaining vegetables and saute.
After about 10 - 15 minutes add Marinara Sauce and turn heat down to a low simmer. After about 20 - 30 minutes taste the dish and season to desired taste with Salt and Pepper.
Continue to simmer the dish until you have your desired doneness of the vegetables.
As Always - Best Regards and Bon AppetIT,
TheITGourmet!!!
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