RATATOUILLE

By dcarriger56

Ingredients

• 1 EGG PLANT ( 1 1/2 TO 2 POUNDS ) Peeled and cut in 1-inch cubes
• 1/2 about 1/2 cup olive oil divded
• 2 zucchini cut into 1/4-inch slices
• 1 large red bell pepper, cored, seeded and sliced
• 1 large bell pepper, cored, seeded and sliced
• 1 large onion, sliced
• 2 cups tomatoes, chopped peeled and seeded
• 1 tablespoon tomato paste
• 1 tablespoon minced garlic
• 1/2 cup minced fresh basil leaves (or 2 teaspoons dried)
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and freshly ground pepper

Details

Servings 4

Preparation

Step 1

In a colander, toss eggplant with salt to let bitter juices drain off for 20 minutes. Pat dry
Preheat oven to 350F.
In a large skillet over medium heat, warm 2 tablespoons of oil until hot, add half the eggplant, stirring occasionally 5 to 7 minutes or until soft. With a slotted spoon, transfer the eggplant to a casserole. Repeat with remaining eggplant and two more tablespoons of oil. Stir occasionally for 3 minutes. Transfer to casserole.
Add two more tablespoons of oil and saute bell peppers 5 minutes or until softened. Add to eggplant in casserole.
Using the same skillet, saute onion in 1 tablespoon of oil for 7 minutes or until golden. Addto other ingredients in casserole.
Then add to the casserole the tomatoes, tomato paste, garlic, basil, thyma, bay leaf, salt and pepper.
Stir to combine the ingredients, cover casserole and bake for 30 minutes