Smoky Ratatouille with Goat Cheese and Pine Nuts

A fast skillet ratatouille seasoned with smoked paprika and summer produce, 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. Warm oil in a large straight-sided sauté pan or Dutch oven over medium-high until it shimmers. Add garlic, onion, and salt and cook, stirring often, until browned in places and beginning to soften, 4 to 6 minutes. Stir in Herbs de Provence and smoked paprika and cook until fragrant, 30 to 90 seconds.
2. Add zucchini, eggplant, and red bell pepper and cook, stirring often, until the vegetables start to soften and a brown fond forms along the pan edges, 5 to 7 minutes.
3. Crush the tomatoes by hand into bite-sized pieces. Add tomatoes and their juices to the pan and raise heat to high. Bring to a boil, stirring often. Lower to medium-low and simmer, stirring now and then, until the vegetables soften and the tomato juices thicken, 7 to 10 minutes.
4. Take off the heat and stir in oregano and ground pepper. Serve warm or cold with goat cheese (if using), pine nuts, and parsley on top.

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