Ratatouille

By Cubby

Ingredients

• 1/2 cup extra-virgin olive oil
• 1 small onion, cut into 1/2-inch dice
• 1 large Japanese eggplant, quartered lengthwise and sliced 1/3 inch thick
• Kosher salt
• Pepper
• 2 small red peppers, cut into 3/4-inch dice
• 1 zucchini, quartered lengthwise and sliced 1/3 inch thick
• One 8-ounce can crushed tomatoes
• 2 tablespoons chopped oregano
• 1 teaspoon red wine vinegar

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat until softened. Add the eggplant and 3 tablespoons of the olive oil, season with salt and pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the red peppers, zucchini and the remaining 3 tablespoons of olive oil and cook until softened, 7 minutes. Stir in the tomatoes and oregano and cook until the vegetables are tender and the sauce is thick, about 20 minutes. Stir in the vinegar. Season with salt and pepper and let cool.

Can be spooned into tart for a main course.