• 2 Tbs. extra virgin olive oil
• 1 small eggplant, about 5 oz., thinly sliced
• 1 large Vidalia or other sweet onion, halved and thinly sliced
• 1 medium zucchini, thinly sliced
• 1 medium yellow summer squash, thinly sliced
• 3 fresh garlic cloves, chopped
• 1/2 C. jarred roasted red bell peppers
• 1/2 C. jarred roasted yellow bell peppers*
• 2 Tbs. chopped fresh basil, or 1 1/2 tsp. dried Pinch of cayenne pepper (optional)
• 2 Tbs. tomato paste
• Salt and ground black pepper, to taste
• 1 C. grape tomatoes, cut in half and seeded

Place the oil in a large skilled. Add the eggplant, onion, zucchini and squash over medium-high heat and sauté for 7 minutes, stirring often. Add the garlic, roasted red and yellow peppers, basil, cayenne pepper (if desired), tomato paste, salt, pepper and tomatoes. Cover and cook for 20 minutes on medium-low heat, stirring frequently. Transfer to a large container with a lid and allow the ratatouille to cool to room temperature, if desired. It can be refrigerated for up to 3 days. Bring ratatouille to room temperature before serving. It tastes best when cooked the day before serving.

*Note: If you cannot find jarred roasted yellow peppers substitute with the jarred roasted red peppers.

Yield: 8 servings.