ratatouille

Name: ratatouille
Ingredients: 3 small eggplants, diced; 4 zucchini, diced; 2 tablespoons kosher salt; 12 cup olive oil; 6 onions, thinly sliced; 2 green peppers, cut in strips; 2 red peppers, cut in strips; 6 tomatoes, peeled and seeded,quartered; 8 cloves garlic, minced; 20 fresh basil leaves; 1 bunch parsley, stemmed; 8 sprigs thyme; pepper

13 ingredients

6 steps

Ingredients

3 small eggplants, diced
4 zucchini, diced
2 tablespoons kosher salt
12 cup olive oil
6 onions, thinly sliced
2 green peppers, cut in strips
2 red peppers, cut in strips
6 tomatoes, peeled and seeded,quartered
8 cloves garlic, minced
20 fresh basil leaves
1 bunch parsley, stemmed
8 sprigs thyme
pepper

Directions

1

put eggplant in 1 colander, zucchini in another.
2

sprinkle with salt, let drain for 30 mins blot dry with paper towels.
3

heat 2 tbsp oil in skillet.
4

add onions and saute until clear, about 15 minutes, remove.
5

add 2 tbsp oil to skillet, add eggplant, saute until golden, about 20 mins, remove to a large heavy pot, add some onions add 2 tbsp oil to skillet, add zucchini, saute about 10 minutes, add to pot, cover with some onions add 1 tbsp oil to pan, add peppers, saute about 10 mins, add to pot, cover with some onions add remaining oil to pot.
6

add tomatoes, garlic, herbs, cook until thickened about 15 minutes, add to pot simmer partially covered for 1 1/2 hrs, adjust seasoning and cook 30 minutes more.