Ratatouille

Name: Ratatouille
Ingredients: 3 tablespoons extra-virgin olive oil; 2 cups chopped onions; 2 1-pound eggplants, 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 pounds ripe tomatoes, seeded, coarsely chopped (about 6 cups); 3 fresh thyme sprigs; 1 fresh rosemary sprig; 1 bay leaf; 1/4 cup minced fresh basil

12 ingredients

13 steps

Ingredients

3 tablespoons extra-virgin olive oil
2 cups chopped onions
2 1-pound eggplants, 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 pounds ripe tomatoes, seeded, coarsely chopped (about 6 cups)
3 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
1/4 cup minced fresh basil

Directions

1

Heat oil in heavy large pot over medium heat.
2

Add onions and saute until tender, about 10 minutes.
3

Add eggplants and garlic; saute 5 minutes.
4

Add zucchini and bell peppers; saute 5 minutes.
5

Mix in tomatoes, thyme, rosemary and bay leaf.
6

Reduce heat to medium-low.
7

Cover and cook until vegetables are tender and flavors have blended, stirring occasionally, about 40 minutes.
8

Discard bay leaf; stir in basil.
9

Season ratatouille generously with salt and pepper.
10

Transfer to bowl.
11

(Can be prepared 8 hours ahead.
12

Cover and refrigerate.)
13

Serve cold, warm or hot.