Ratatouille

By michelle1026

Ingredients

• 28 ounces whole peeled tomatoes
• 6 TBS extra-virgin olive oil
• 1 large eggplant (1 pound) cut into 1-inch pieces
• Coarse salt and ground pepper
• 2 large yellow onions (1 pound total) diced large
• 3 garlic cloves (smashed and peeled)
• 1 yellow bell pepper (seeded and diced)
• 1 red yellow bell pepper (seeded and diced)
• 2 large zucchini (1 pound total), diced large
• 1 bay leaf
• 1 tsp dried marjoram or oregano leaves
• 2 to 3 TBS red-wine vinegar

Preparation

Step 1

Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 TBS oil and bake until thickened, 30 minutes, stirring every 10 minutes.

Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 TBS oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.

Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.