Ratatouille

Ingredients:

1. 1/2 cup extra virgin olive oil

2. 1 pound eggplant, peeled and cut into 1 inch dice

3. 5 garlic cloves, minced

4. 1 zucchini cut into 1/2 inch dice

5. 1 yellow squash cut into 1/2 inch dice

6. 1 large onion cut into 1/2 inch dice

7. 1 red bell pepper cut into 1/2 inch dice

8. 2 pounds tomatoes, cored and finely chopped

9. 1 cup loosely packed basil, shredded

10. 1/2 tsp grated lemon zest

11. 1/2 tsp lemon juice

12. 1/2 cup crumbled goat cheese (optional)

13. salt and pepper to taste

Instructions:

1. Heat 1/4 cup of the olive oil in a Dutch oven until shimmering. Add eggplant and season with salt and pepper. Cook until tender, about 5 minutes. Add 1/3 of the garlic, cook for 1 minute, then transfer to a plate.

2. Add 2 Tbsp oil to the pot and cook the zucchini and yellow squash until tender, about 5 minutes. Add 1/3 of the garlic, salt and pepper and cook for 1 minute, then transfer to a plate.

3. Add remaining 2 Tbsp oil, onion and peppers and cook until tender, about 7 minutes. Add the remainder of the garlic, salt and pepper and cook 1 minute more. Leave in the pot.

4. Add tomatoes, 2/3 of the basil and the reserved vegetables back to the pot. Cook until the tomatoes break down, about 15 minutes.

5. Stir in the remaining basil, zest and lemon juice.

6. Spoon into bowls and top with goat cheese to serve.