Ratatouille

Directions

1. 1
   Saute the onions and garlic in the oil in a deep saucepan with a heavy bottom.
2. 2
   When the onions are just translucent, add the peppers, eggplant, and zucchini, and mix together well.
3. 3
   Reduce the heat, cover the pan tightly, and simmer for 10 minutes, shaking the pan or tossing the vegetables 2 or 3 times so they cook evenly.
4. 4
   Add the tomatoes and the seasonings and continue simmering for another 10 or 12 minutes.
5. 5
   Uncover the pan and allow the mixture to cook down and the liquid to reduce, stirring frequently.
6. 6
   The vegetables should be somewhat intact, well mixed and blended but not mushy and liquid.
7. 7
   Taste and correct the seasoning.
8. 8
   VARIATIONS
9. 9
   Ratatouille with Sliced Mushrooms: Add 1/2 pound sliced mushrooms to the ratatouille 5 minutes before the end of the cooking time.
10. 10
    Ratatouille with Sliced Fennel: Add 1 large bulb of fennel, thinly sliced, with the eggplant, peppers, and zucchini.
11. 11
    Ratatouille with Leeks: Add 2 sliced leeks with the eggplant.
12. 12
    Ratatouille with Poached Eggs and Cheese: Serve the ratatouille in small individual ramekins or baking dishes topped with a poached egg and covered with shredded Gruyere cheese.
13. 13
    Run under the broiler or place in a 450 oven just long enough to melt the cheese.
14. 14
    Serve as a first course for dinner or a luncheon main dish.
15. 15
    Spicy Ratatouille: In place of 1 cup fresh or canned tomatoes, use 1 cup Mexican canned tomatoes and hot green chilies.