Ratatouille - Martha Stewart Everyday Food

By á-46

Ingredients

• 1/3 cup olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
• 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
• Coarse salt and ground pepper
• 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
• 1 can (28 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1/2 cup chopped fresh basil
• If freezing, leave out basil

Preparation

Step 1

1.In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.


2.Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.

3.Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil.

From Everyday Food, June 2004 .