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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vegetarian Summer’s End Ratatouille Recipe

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This recipe for Vegetarian Summer’s End Ratatouille is from Not An Ugly One In The Bunch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 tbsp olive oil - divided
4 red bell peppers - seeded and chopped
2 yellow onions - chopped
2 garlic cloves - peeled
2-1/4 tsp salt - divided
2 eggplants - chopped
4 zucchini -:peeled and chopped
1/4 cup loosely packed fresh oregano leaves
2 tbsp fresh thyme leaves
4 pints cherry tomatoes - halved or quartered if large
2 tbsp red wine vinegar
1 tsp pepper

Directions:
Directions:
Heat 3 tbsp oil in a large pot over medium-high. Add bell peppers, onions, garlic, and. 1/2 tsp salt; cook, stirring often, until slightly softened, 6-8 minutes. Transfer to a large bowl.

Add 4 tbsp oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers.

Add remaining 3 tbsp of oil to pot. Add zucchini and 1/2 tsp salt; cook, stirring often, until slightly softened, about 5 minutes.

Add bell pepper mixture, oregano and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10-12 minutes.

Stir in tomatoes and 1/2 tsp salt; cook, covered, until tomatoes burst, 8-10 minutes. Uncover and stir in vinegar, pepper, and remaining 3/4 tsp salt. Stir to blend. Serve warm
Number Of Servings:
Number Of Servings:
16 cups
Preparation Time:
Preparation Time:
1 hour 10 minutes

 

 

 

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