Calphalon - Vegetable Ratatouille

1 Tbsp. olive oil

1 medium sized red onion, peeled and diced

3 cloves of garlic, chopped

1 red bell pepper, seeded and diced

1 medium Italian eggplant, diced

2 tomatoes, seeded and diced

1 zucchini, trimmed and diced

salt and freshly ground pepper

juice of 1/2 a lemon

2 Tbsp. fresh basil, chopped

extra-virgin olive oil to taste

several leaves of basil, chiffonade

Heat a large sauté pan over medium-high heat until rim of pan is hot to the touch. Add olive oil, warm for 1 minute.

Add the onions and sauté for 2 minutes.

Next, add the garlic and cook for 1 minute.

Add the red pepper and eggplant and continue to sauté for 3 to 5 minutes adjusting heat if necessary so as not to burn vegetables.

Add the chopped tomato and zucchini; season to taste with salt, pepper and fresh-squeezed lemon juice. Cook until zucchini is tender.

Mix in chopped basil and remove pan from heat.

Drizzle with extra virgin olive oil and serve with finely-sliced basil as a garnish.

Vegetable Ratatouille