Ratatouille

By klzrebiec

Ingredients

• 2 small eggplants, peeled and cubed
• 2 tsps. kosher or sea salt and more to taste
• 6 tbs. olive oil
• 2 medium sized onions, thinly sliced
• 3 garlic cloves, minced
• 2 red or green peppers, seeds and stems removed, thinly sliced
• 4 medium sized tomatoes, diced
• 4 small zucchini or summer squash, halved lengthwise then sliced into half moons
• 1 tbsp. chopped fresh basil
• 2 tbsps. chopped fresh parsley
• 2 tsps. chopped fresh oregano or 1 tsp. dried

Preparation

Step 1

In a colander, toss eggplant with salt. Let sit 30 minutes; then rinse well and dry thoroughly. Heat oil in a large (14 inch) frying pan over medium high heat. Add onions, eggplants, garlic and peppers; cook, stirring often, until softened, 8 - 10 minutes. Add tomatoes and cook until most of the liquid evaporates. Add zucchini and cook until tender, about 10 minutes more. Stir in basil, parsley, and oregano; then taste and add more salt if you like.