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Quick Eggplant-less Ratatouille

Shallots look like very small onions, and are like “onion concentrate.” They provide the flavor of an entire onion without the bulk or the hassle (no tears!). They make an excellent base to just about any savory dish.

Ratatouille is a fancy term for a very healthy, fresh, and fast squash stew. This is a shallot-based update of a recipe that is in the book. We love to eat this with fresh bread to soak up the juices. It also makes a great marinara sauce substitute. Printer-friendly version.

1 medium-sized shallot
2 cloves garlic
1 or 2 medium (6" long) yellow squash
1 small tomato
1 tablespoon olive oil
1 14-ounce can whole peeled tomatoes
Basil, fresh or dried

Tip: If you chop all the vegetables before you begin, the cooking time will go very quickly.

Peel and chop the shallot and garlic. Rinse and dice the yellow squash; it does not need to be peeled. Cut the tomato into quarters.

In a medium non-stick pan, heat the oil on medium-high until shimmering. Add the shallot and garlic and cook until softened, stirring occasionally, at least 5 minutes.

Add the diced squash. Increase the heat to high. Cook until translucent and the liquid has somewhat reduced, another 5-10 minutes, stirring occasionally.

Add the tomato quarters and the canned tomatoes with their juices. Cook until the mixture has achieved a stew-like consistency, about 15 minutes, stirring occasionally.

Sprinkle with basil. Serves 2.

Equipment Needed:
Medium non-stick pan

Active Preparation Time: 10 minutes
Start-To-Finish Time: 35 minutes