Ingredients
1/4 c. olive oil
3/4 c. diced red onion
2 clove garlic
1/2 c. diced red bell pepper
1 1/2 c. diced eggplant
1 c. diced zucchini
1 c. diced yellow squash
1/2 tsp. kosher salt
1 can crushed tomatoes
2 sprig fresh thyme
1 bay leaf
ground black pepper
2 tbsp. olive oil
2 shallots
2 clove garlic
4 lb. mussels
1 c. dry white wine
1/4 c. Chopped flat-leaf parsley
4 tbsp. unsalted butter
1 tsp. kosher salt
kosher salt
1/2 tsp. ground black pepper
ground black pepper
Preparation
Step 1Heat olive oil in a large skillet over medium heat. Add red onion and garlic and cook, stirring often, until softened, about 3 minutes. Add red bell pepper and eggplant and cook, stirring occasionally, about 5 minutes. Add zucchini, squash, and salt, and cook until tender, about 5 minutes. Add crushed tomatoes, thyme, and bay leaf. Reduce heat to medium-low and cook 12 minutes. Season to taste with salt and pepper and set aside.Step 2Heat oil in a 6- to 8-quart pot over medium-high heat. Add shallots and garlic and cook, stirring often, until lightly browned, about 4 minutes. Add mussels and white wine and cover. When steam starts to appear, cook until mussels open, about 5 minutes more. Add parsley, butter, and reserved ratatouille. Add salt and pepper, plus more to taste. Cook uncovered 3 minutes more and serve with crusty bread.
