Shrimp Ratatouille

Ingredients

• 2 tablespoons plus 1 teaspoon olive oil
• 1 red onion, roughly chopped
• 3 cloves garlic, minced
• 1 medium eggplant, cut into 1-inch cubes
• 2 zucchini, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 tablespoon fresh thyme (about 4 sprigs), chopped
• 1 28 ounce can chopped tomatoes
• 1 cup green olives, pitted
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound large shrimp, shelled and cleaned
• 1/4 cup fresh mint, chopped
• 1/4 cup sliced almonds, toasted

Directions

1. Heat 2 tablespoons of the oil in a heavy pot over medium heat. Add the onion; cook 5 minutes. Add the garlic; cook 2 minutes. Add the eggplant, zucchini and bell peppers; cook 5 minutes. Add the thyme, tomatoes, olives, red pepper flakes, salt and black pepper. Reduce heat to medium low; simmer 20 minutes.
2. In a large nonstick skillet, heat remaining oil. Add shrimp and cook 2 minutes on each side. Stir shrimp into ratatouille.
3. Spoon onto plates. Garnish with mint and almonds; serve.