Ratatouille

Name: Ratatouille
Ingredients: 1 onion, sliced thin; 2 garlic cloves, minced; 5 tablespoons olive oil; a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups); 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices; 1 red bell pepper, chopped; 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups); 1/4 teaspoon dried oregano, crumbled; 1/4 teaspoon dried thyme, crumbled; 1/8 teaspoon ground coriander; 1/4 teaspoon fennel seeds; 3/4 teaspoon salt; 1/2 cup shredded fresh basil leaves

13 ingredients

8 steps

Ingredients

1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves

Directions

1

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened.
2

Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking.
3

Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened.
4

Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes.
5

Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender.
6

Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute.
7

Stir in the basil and combine the mixture well.
8

The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.