Tomato and eggplant Ratatouilli Nicoise

By Steve-3

Ingredients

• 4 tsp extra virgin olive oil
• 1 onion diced
• 4 garlic cloves, crushed
• 1/2 tbsp tomato paste (I use ketchup)
• 1 large can tomatoes, peeled, seeded, quartered
• 1/2 teaspoon sugar
• celery, leek, rosemary, thyme, bay leaf, oregano, basil leaf, all tied together
• 1 large eggplant, cut into 3/4 inches (diced)
• 2 red peppers, seeded, diced
• 1 half of green pepper, seeded, diced
• 2 zucchini, sliced, into 3/4 pieces
• 12 fresh basil leaves chopped
• salt and pepper

Preparation

Step 1

Heat 2 tablespoons of olive oil in heavy pan, add onion and half the garlic. Heat for five minutes, until soft (like Beth). Stir in tomato paste, cook on low for 2 – 3 minutes. Stir in tomatoes and sugar and add celery-leek-thyme, etc tie together. Cook over low heat for 10 to 15 minutes. Stirring.

In a large skilled, (I used the same one as above, after removing tomato mixture), with 4 tablespoons of vegetable oil cook eggplant for 5 to 10 minutes. Stirring. Add more oil if needed.

Heat a little more vegetable oil and add peppers. Cook over low heat another 8 to 10 minutes. Add a little more oil and zucchini for about two or three minutes. Drain if necessary in colander.

Add vegetables of tomato mixture. Season and transfer to a large ovenproof dish with cover. Bake for 10 to 15 minutes at 375. At the end of baking, cook basil and rest of the garlic, until basil leaves are wilted. Add to the oven dish, remove the tie.