Shishito Pepper Ratatouillie

A twist on the classic ratatouille, subbing out the bell peppers for shishito peppers!

Ingredients

• 1 medium eggplant sliced into thin rounds

• 1 cup shishito peppers stems removed and halved lengthwise

• 1 cup cherry tomatoes halved

• 3-4 cloves garlic minced

• 1 medium onion diced

• 2 medium zucchinis sliced into thin rounds

• 1/2 cup fresh basil chopped

• Salt & pepper

• Olive oil

METHOD

1. Over medium heat, add a generous amount of olive oil to a large pan.

2. Add the eggplant slices and season with a heavy dose of salt. Sauté until browned on both sides, then remove from the pan.

3. Repeat the same process with the zucchini slices, seasoning with salt and sautéing until browned. Remove from the pan.

4. In the same pan, add a little more olive oil if needed. Add the onion, garlic, and shishito peppers. Sauté until the onion is just turning golden and the peppers are softened

5. Add the eggplant, zucchini, tomatoes, and basil back to the pan. Stir everything together and cook for another 2 minutes.

6. Transfer the mixture to an oven-safe dish. Cover and place in an oven preheated to 350°F.

7. Bake for 15 minutes.

8. This dish can be served warm or cold, alongside grilled meats. The flavors will continue to develop and improve as leftovers.