Ratatouille

By mommypop

Ingredients

• 1/2 cup olive oil
• 5 1/2 cups onions, medium dice
• 1 clove of garlic, chopped
• 2 red peppers, seeds removed, medium dice
• 2 medium eggplant, skin on, medium dice
• 2 medium zucchini, medium dice
• 2 yellow squash, medium dice
• 8 Roma tomatoes, coursely chopped
• 1 1/2 Tbsp salt
• 1 tsp fresh ground pepper
• 1 Tbsp chopped thyme
• 2 Tbsp chopped basil
• 2 tsp chopped oregano

Preparation

Step 1

Heat oil in a large pot over medium heat. Add onions and sauté until soft, about one minute.

Adjust the heat to low and add the vegetables in order of required cooking time: peppers, eggplant, zucchini, yellow squash and tomatoes, cooking each until softened, two to three minutes, before adding the next.

Cover the pot and cook until vegetables are tender, moist but not soupy, and flavorful, about 20 minutes. Stir in the salt, pepper, thyme, basil and oregano. Serve immediately or chill for later use.