Ratatouille

Name: Ratatouille
Ingredients: 1/3 c. olive oil; 1 (1 lb.) eggplant, cut into 1/2-inch pieces; 1 lb. onions (about 4), chopped coarse; 2 green bell peppers, cut into 1/2-inch pieces; 2 lb. tomatoes (about 4), chopped coarse; 2 garlic cloves, minced and mashed to a paste; 1/2 c. packed fresh basil leaves, rinsed, spun dry and torn into pieces; 1/2 tsp. dried oregano, crumbled; 1/2 tsp. dried thyme, crumbled

9 ingredients

5 steps

Ingredients

1/3 c. olive oil
1 (1 lb.) eggplant, cut into 1/2-inch pieces
1 lb. onions (about 4), chopped coarse
2 green bell peppers, cut into 1/2-inch pieces
2 lb. tomatoes (about 4), chopped coarse
2 garlic cloves, minced and mashed to a paste
1/2 c. packed fresh basil leaves, rinsed, spun dry and torn into pieces
1/2 tsp. dried oregano, crumbled
1/2 tsp. dried thyme, crumbled

Directions

1

In a heavy kettle, heat the oil over moderately high heat until it is hot, but not smoking and in it, saute the eggplant, stirring, until it is golden.
2

Reduce the heat to moderately low.
3

Add the onions and the bell peppers and cook the mixture, stirring, until the onions are softened.
4

Stir in the tomatoes, the garlic, the basil, the oregano, the thyme and salt and pepper to taste and cook the mixture over low heat, stirring occasionally, for 20 to 25 minutes or until done.
5

Ratatouille may be served hot or at room temperature over your favorite pasta.