Ratatouille
Contributed by: Chris WebAdmin. of RecipesNow.com
This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar.
Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.
Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes:
- 1/4 cup olive oil
- 1 medium eggplant (about 1 pound), peeled and cut into 1-inch cubes
- 1 pound zucchini, cut into 1-inch cubes
Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened:
- 2 tablespoons olive oil
- 1 1/2 cups sliced onions
Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes:
- 2 large red bell peppers, cut into 1-inch squares
- 3 cloves garlic, chopped
Season with:
- Salt and ground black pepper to taste
Add:
- 1 1/2 cups chopped seeded peeled fresh tomatoes
- 2 to 3 sprigs fresh thyme
- 1 bay leaf
Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in:
- 1/4 cup chopped fresh basil
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