Robert’s Ratatouille

1/2 cup good quality extra virgin olive oil
3/4 cup yellow onion, medium dice
2 tablespoons garlic, minced
1 1/2 cups yellow squash, cut into 1/2-inch cubes
1 1/2 cups zucchini, cut into 1/2-inc cubes
1 1/2 cups eggplant, salted, rinsed, and cut into 1/2-inch cubes
1 teaspoon salt
1 cup red peppers, medium dice
2 teaspoons Crescent City Grill Creole Seasoning
1 1/2 cups Tomato Concasse
1/4 cup white wine
3/4 cup fresh basil, chopped fine (do not substitute dried)

In a sauté pan over medium high heat, sweat onion in olive oil. Add garlic. Add squash, zucchini, eggplant, salt, and pepper and cook until vegetables become al dente. Add tomato concasse and cook for two-three minutes. Add Creole Seasoning and deglaze with wine. Cook for two minutes. Add basil just before serving.
Yield: 6–8 servings

© Robert St.John 2002 from the cookbook A Southern Palate by Robert St.John illustrated by Wyatt Waters, Different Drummer Press