Ratatouille

By Joelene

Ingredients

• 1/2 cup olive oil
• 5 1/2 cups (about 1 pound, 8 ounces) onions, medium dice
• 1 clove garlic, chopped
• 2 red peppers, seeds and ribs removed, medium dice
• 2 medium eggplant, skin on, medium dice
• 2 medium zucchini, medium dice
• 2 yellow squash, medium dice
• 8 Roma or plum tomatoes, coarsely chopped
• 11/2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon chopped thyme
• 2 tablespoons chopped basil
• 2 teaspoons chopped oregano

Preparation

Step 1

Heat the oil in a large pot over medium heat. Add the onions and sauté until translucent, four to five minutes. Add the garlic 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.