Ratatouille Sauté

3 cups Eggplant, peeled, cut into 1” dice

1 cup Crushed, Canned Tomatoes

1 cup Yellow Squash, cut in 1” dice

¼ cup Nicoise or Kalamata Olives, pitted and coarsely chopped

1 cup Zucchini, cut in 1” dice

2 Tbsp. Red Wine

1 cup Red Bell Pepper, cut in 1” dice

1 Tbsp. Oregano, fresh, chopped

1 ½ cups Vidalia or Sweet Onion, cut in 1” dice

2 Tbsp. Italian Flat Leaf Parsley, fresh, chopped

¼ cup Garlic Cloves, chopped

1 Tbsp. Basil, fresh, chopped

1/3 cup Olive Oil, Extra Virgin

Salt & Black Pepper To Taste

In a large frying pan over medium high heat, sear eggplant in ½ of the olive oil until browned and softened. Remove from the pan and reserve.

Sauté squash, peppers, onions and garlic with the remaining olive oil.

Add the eggplant back to the pan with all the remaining ingredients and sauté over medium heat until sauce has reduced to bind the ingredients.

Season with salt and pepper and serve hot.