Ratatouille

Ratatouille
Ratatouille

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    tablespoons extra-virgin olive oil

  • 2

    cups chopped onions

  • 2

    eggplants - (1 lb ea) unpeeled, and cut into 1" cubes

  • 4

    garlic cloves minced

  • 2

    zucchini cut into 1" pieces

  • 1

    red bell pepper cut into 1" pieces

  • 1

    yellow bell pepper cut into 1" pieces

  • 2 3/4

    pounds ripe tomatoes seeded, and coarsely chopped - (abt 6 cups)

  • 3

    fresh thyme sprigs

  • 1

    fresh rosemary sprig

  • 1

    bay leaf

  • 1/4

    cup minced fresh basil

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add eggplants and garlic; sauté 5 minutes. Add zucchini and bell peppers; sauté 5 minutes. Mix in tomatoes, thyme, rosemary and bay leaf. Reduce heat to medium-low. Cover and cook until vegetables are tender and flavors have blended, stirring occasionally, about 40 minutes. Discard bay leaf; stir in basil. Season ratatouille generously with salt and pepper. Transfer to bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.) Serve cold, warm or hot. This recipe yields 8 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: