Ratatouille

Name: Ratatouille
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 Globe eggplant, large, cut into 2 cm cubes; 2 Zucchini, medium; cut into 2 cm pieces; 1 Red bell pepper, cut into 2 cm pieces; 1 Green bell pepper, cut into 2 cm pieces; 1 Yellow onion, chopped; 4 cloves Garlic, sliced; 600 g Roma tomatoes, peeled and chopped; ⅓ cup Extra virgin olive oil, divided; 4 sprigs Thyme (fresh); ½ cup Basil (fresh), leaves, torn; 1½ tsp Table salt, divided; ¼ tsp Ground black pepper

1 hr 15 minServes 6$38.61

Eggplant, zucchini, and bell peppers are browned separately in olive oil, then simmered gently with onion, garlic, tomatoes, and thyme until tender and melded, and finished with basil.

Ingredients

1Globe eggplantlarge, cut into 2 cm cubes
2Zucchinimedium; cut into 2 cm piecesBuy 0.87 lb
1Red bell peppercut into 2 cm pieces
1Green bell peppercut into 2 cm pieces
1Yellow onionchoppedBuy 0.32 lb
4 clovesGarlicslicedBuy 1 head
600 gRoma tomatoespeeled and choppedBuy 1.33 lb
⅓ cupExtra virgin olive oildividedBuy 1 bottle
4 sprigsThyme (fresh)Buy 1 package
½ cupBasil (fresh)leaves, tornBuy 1 package
1½ tspTable saltdividedBuy 1 canister
¼ tspGround black pepperBuy 1 jar

Method

Salt the eggplant and let it rest 20 minutes; pat dry.
Brown the eggplant, then the zucchini, then the peppers in batches in some of the olive oil, setting each aside.
Cook the onion in the remaining oil until soft, add the garlic for 1 minute, then the tomatoes and thyme; simmer 10 minutes.
Return the vegetables, season with the remaining salt and the pepper, and simmer gently, partly covered, for 30 minutes.
Remove the thyme stems and stir in the basil; serve warm or at room temperature.