Harvest Garden Ratatouille with California Olive Tapenade

Ingredients

• 1 large eggplant, diced
• 2 medium zucchini, sliced
• 1 large red bell pepper, diced
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 cup ripe tomatoes, chopped
• 1 cup fresh basil, chopped

• 1 cup California black olives, pitted
• 1 cup capers, rinsed
• 1 cup fresh parsley, chopped
• 1 tablespoon lemon juice, freshly squeezed
• 2 tablespoons extra virgin olive oil

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. 03
   Add the minced garlic and diced eggplant, and cook for another 5 minutes, stirring frequently.
4. 04
   Stir in the sliced zucchini, diced bell pepper, sea salt, and black pepper. Cook for an additional 5 minutes.
5. 05
   Add the chopped tomatoes and half of the basil. Mix well and transfer the skillet to the preheated oven.
6. 06
   Roast in the oven for 20 minutes, until vegetables are tender and flavors meld together.
7. 07
   Meanwhile, prepare the tapenade by combining pitted olives, capers, parsley, lemon juice, and remaining olive oil in a food processor. Pulse until a coarse paste forms.
8. 08
   Remove the ratatouille from the oven and sprinkle with remaining fresh basil.
9. 09
   Serve the ratatouille warm with a generous dollop of California olive tapenade on top.