- several splashes of olive oil
- 1 eggplant, cut into 1-inch (2.5 cm) chunks
- a few zucchini, cut into 1-inch (2.5 cm) chunks
- 1 red bell pepper, cored and seeded,
- cut into 1-inch (2.5 cm) chunks
- 1 green bell pepper, cored and seeded,
- cut into 1-inch (2.5 cm) chunks a few onions, sliced
- several garden ripe tomatoes, cut into 1-inch (2.5 cm) chunks or one 28 oz (796 mL) can of whole tomatoes a bay leaf
- a few sprigs of fresh thyme or 1 teaspoon (5 mL) of dried
- a sprinkle or two of sea salt and freshly ground pepper
- 1 or 2 bunches of fresh basil, chopped
- 1 tablespoon (15 mL) of balsamic vinegar
Preparation time 15mins
Cooking time 45mins
Begin by sautéing the eggplant and zucchini in a large skillet over high heat with a splash or two of olive oil. Continue cooking, stirring and tossing, until the vegetables are golden brown and tender, 10 minutes or so. Set these vegetables aside in a bowl.
Turn the heat down a bit and continue with another splash or two of olive oil and the bell peppers, cook-
ing them just until they're tender, another 5 minutes or so. Add them to the first batch of reserved vegetables.
Next, saute the onions with another splash of olive oil until they soften a bit. Add the garlic and continue for another few minutes.
Lower the heat. Add the tomatoes, bay leaf and thyme and simmer until the mixture thickens, another 10 minutes or so. Break up the whole tomatoes into smaller pieces.
Add the reserved vegetables and season the works with salt and pepper.
you may finish the ratatouille with several heaping spoonfuls of freshly made Basil Pesto (page 246), fresh oregano, lots of sliced green onions or parsley. For a more Mediterranean flavour, try adding lots of kalamata-style black olives or artichoke hearts. You can add a delicious grilled flavour to ratatouille by grilling the eggplant, zucchini and peppers and tossing them with the stewed tomato mixture and basil.