Ingredients: |
Ingredients: 1 1/2 lb. eggplants (use small ones)
salt
1/4 c. olive oil, divided
2 large onions thickly sliced
1 large green pepper sliced into 1/4 inch strips
1 red pepper cut into 1/4 inch strips
1 T. finely minced garlic
2 1/2 pounds rip tomatoes, pealed and seeded and coarsely chopped.
1 1/2 lb.s zucchini cut in half and in about 1/2 inch slice
1/2 tsp. thyme
1/2 t. oregano
2 tsp. minced fresh basil
1/2 tsp. black pepper
1/4 tsp. salt
1/8 tsp. cayenne
2 T. minced fresh parsley
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Directions: |
Directions:Cut eggplant into 3/4" cubes. Place the diced eggplant in a colander, sprinkled the eggplant well with salt, weight the pieces down with a plate or bowl and let the eggplant drain for 30 minutes
Heat 1 T. of oil in a large heavy skillet or Dutch oven. Add onions and peppers, saute until the on ions are translucent. Add the garlic and tomatoes. Cook the vegetables, stirring them for about 3 minutes. Transfer the mixture to a bowl and wipe out the pan.
Heat another Tablespoon of oil in the pan, and saute zucchini for about 10 minutes. Add to other cooked vegetables, leaving behind as much oil as possible.
Rinse, drain, and dry the diced eggplant with paper towels. Add the remaining 2 T. of oil to the pan, and saute the eggplants for about 10 minutes.
Return the reserved vegetables to the pan, and mix them well with the eggplant. Heat the ratatouille, and cook for about 5 minutes. Stir in the thyme, oregano, basil, pepper, salt, cayenne, and parsley.
Be careful not to cook the fresh herbs too long or they will lose some flavor. |
This recipe for Ratatouille is from