Ratatouille

By Jahel

Ingredients

• 10 T olive oil, divided
• 4 red bell peppers, seeded and chopped
• 2 yellow onions, chopped
• 2 heads garlic, cloves peeled
• 2-1/4 t kosher salt, divided
• 2 eggplants, chopped
• 1/4 c loosely packed fresh oregano leaves
• 2 T fresh thyme leaves
• 4 pints cherry tomatoes, halved or quartered if large
• 2 t red wine vinegar
• 1 t pepper

Preparation

Step 1

Heat 3 tablespoons oil in large pot over medium high heat. Add peppers, onions, garlic and 1/2 teaspoon salt; cook, stirring often, until slightly softened, 6-8 minutes. Transfer to large bowl.
Add 4 tablespoons oil to pot. When oil is simmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with peppers.
Add remaining 3 tablespoons oil to pot. Add zucchini and 1/2 teaspoon salt; cook, stirring often until slightly softened, about 5 minutes.
Add bell pepper mixture, oregano and thyme to pot, stir to combine. Cover, reduce heat to medium low and cook, stirring halfway through, until tender, 10-12 minutes.
Stir in tomatoes and 1/2 teaspoon salt; cook, covered until tomatoes burst , 8-10 minutes. Uncover and stir in vinegar, pepper and remaining 3/4 teaspoon salt.