Smoky Ratatouille with Goat Cheese and Pine Nuts

A quick stovetop ratatouille with smoked paprika and summer vegetables, finished with goat cheese, pine nuts, and parsley.

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 1 large sweet onion, diced
• 2 teaspoons coarse kosher salt
• 1 teaspoon Herbs de Provence
• 2 teaspoons smoked paprika
• 3 cups cubed zucchini and/or yellow squash (about 3/4 pound)
• 3 cups cubed eggplant (about 1/2 pound)
• 1 large diced red bell pepper (6 ounces)
• 1 (28-ounce) can whole fire-roasted tomatoes or low-sodium tomatoes
• 2 teaspoons chopped fresh oregano
• 1/2 teaspoon ground pepper
• 1/2 cup crumbled fresh goat cheese (optional)
• 1/4 cup toasted pine nuts
• 1/4 cup chopped parsley

Steps

1. Heat oil in a large straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add garlic, onion, and salt and cook, stirring often, until browned in some spots and starting to soften, 4 to 6 minutes. Add Herbs de Provence and smoked paprika and cook, stirring, until fragrant, 30 to 90 seconds.
2. Add zucchini, eggplant, and red bell pepper and cook, stirring often, until the vegetables are starting to soften and a brown patina starts to form along the edges of the pan, 5 to 7 minutes.
3. Crush tomatoes by hand into bite-sized pieces. Add the tomatoes and their juices to the eggplant mixture and increase heat to high. Bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are softened and the tomato juices are thickened, 7 to 10 minutes.
4. Remove from the heat and stir in oregano and ground pepper. Serve warm or cold topped with goat cheese (if using), pine nuts, and parsley.

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