Ratatouilli
3 tbsp extra-virgin olive oil
2 c. chopped onions
1 1-lb. eggplant, unpeeled, cut into 1-inch cubes
4 garlic cloves, minced
2 zucchini cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
1 yellow bell pepper cut into 1-inch pieces
2-3/4 lb. ripe tomatoes seeded, coarsely chopped (about 6 cups)
3 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
1/4 c. minced fresh basil
Heat oil in heavy large pot over medium heat. Add onions and saute
until tender about 10 minutes. Add eggplant and garlic. Saute 5
minutes. Add zucchini and bell peppers, saute 5 minutes. Mix in
tomatoes, thyme, rosemary and bay leaf. Reduce heat to medium low.
Cover and cook until vegetables are tender and flavors have blended,
stirring occasionally, about 40 minutes. Discard bay leaf. Stir in
basil. Season generously with salt and pepper. Transfer to bowl. Serve
cold, warm or hot.
Makes 6-8 servings.
(Sorry for the incorrect spelling)
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