Ratatouille

Name: Ratatouille
Ingredients: 3 large cloves garlic, crushed; 1 eggplant (unpeeled); 5 to 6 ripe tomatoes; 2 red or green bell peppers; 2 yellow onions; 3 zucchini

6 ingredients

35 steps

Ingredients

3 large cloves garlic, crushed
1 eggplant (unpeeled)
5 to 6 ripe tomatoes
2 red or green bell peppers
2 yellow onions
3 zucchini

Directions

1

Cut
2

eggplant
3

in
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large cubes.
5

Sprinkle with salt and place in colander
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to
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drain.
8

Cut
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remaining
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vegetables in wedges
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or cubes.
12

After
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eggplant
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has
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drained
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at least 30 minutes, rinse well.
17

Pour onto several paper towels and blot briefly. Heat about 4 tablespoons of oil in a large stainless steel pot. Add eggplant and saute.
18

Set aside.
19

Add more oil if
20

necessary and saute onions and peppers.
21

Add garlic. Add zucchini.
22

Saute very
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briefly.
24

Add
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seasoning herbs (basil, oregano
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and
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thyme) to taste.
28

Add tomato wedges.
29

Cover pot briefly to draw out tomato juice. Uncover; raise heat and stir constantly
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until about 1/2 of juice is left.
31

Return eggplant to pot.
32

Can
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be
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served immediately
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or later, warm or cold. Flavor improves as it sits.