Easy Ratatouille Recipe

1 yellow bell pepper, seeded & cut in 8 pieces

1 green bell pepper, seeded & cut in 8 pieces 1 eggplant unpeeled, cut in 2” cubes

3 tablespoons kosher salt

1 onion, diced

2 tablespoons olive oil

Sauce:

1/2 cup tomato sauce

2 garlic cloves, minced

2 tablespoons sherry or dry white wine

1 tablespoon sugar

1 teaspoon kosher salt

1/2 teaspoon red pepper flakes, optional

1. In a small bowl, whisk together sauce ingredients.

2. Heat oil in a large, heavy pan over high heat. Add bell peppers, pressing down and turning until both sides are charred. Remove peppers, repeat with eggplant. After eggplant is charred, add onion, cook together for 5 minutes. Reduce heat to low, add sauce and simmer for 5 minutes. Return peppers to the pan and mix well.

3. Cover and refrigerate for at least 24 hours. Serve warm or at room temperature.