Ingredients
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1 large eggplant (about 1 lb)
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1 large yellow onion
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1 medium zucchini
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3 large bell peppers
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4 tbsp olive oil, divided
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1/2 cup red or white wine
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4 cloves garlic, minced
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3/4 tsp ground cumin
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1 1/2 tsp dried oregano
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1 (14.5 oz) can no-salt-added diced tomatoes
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1 tbsp red wine vinegar
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2 oz Manchego cheese
Steps
1
Cut the eggplant into a 1-inch dice. Finely chop the onion and zucchini. Remove seeds from the bell peppers and finely chop. In a Dutch oven, heat 3 tbsp oil on medium-high. Add eggplant and onion. Season with salt. Cook 7–8 min., stirring occasionally, until onion is translucent and eggplant turns golden brown.
2
To Dutch oven, add remaining 1 tbsp oil, chopped bell peppers, and zucchini. Season with salt and pepper. Cook 10–12 min., stirring often. Stir in ½ cup water, wine, garlic, cumin, oregano, and tomatoes. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Simmer 30 min., stirring occasionally, until most of the liquid has evaporated.
3
Remove from heat and stir in the vinegar. Transfer to a bowl or platter. Using a peeler, shave the Manchego cheese over ratatouille to serve.
Tips
To make crostini to serve with ratatouille and shrimp, cut a baguette into ½-inch slices on angle. Place on a rimmed baking sheet and brush with 2 tbsp oil. Toast 8-10 min. At 325°F until crisp and golden.
