Ratatouille
- Reviews 2
Ready In: 2 hrs 30 mins
Serves: 10
Ingredients
- 2 lbs eggplants, diced (about 3 medium)
- 2 lbs zucchini, diced (about 6 medium)
- 2 (1 lb) cans diced tomatoes
- 1 bulb of garlic
- 2 tablespoons extra virgin olive oil
- salt and pepper
- freshly chopped parsley or basil, for garnish
Directions
- Dice the eggplant in 1 inch pieces, sprinkle with salt and set aside in a colander lined with paper towel to let the eggplant sweat out its bitterness.
- Dice zucchini in 1 inch pieces.
- Using a garlic press, squeeze the cloves of an entire bulb of garlic into a small bowl.
- Using fresh paper towel blot the eggplant dry.
- Add two tablespoons of oil to a large stock pot.
- Add half of the eggplant to the stock pot.
- Add half of the zucchini to the stock pot.
- Add one can of tomatoes to the stock pot.
- Sprinkle half of the garlic over the tomatoes.
- Sprinkle this layer with a large pinch of salt pepper.
- Layer the other half of the ingredients in the same order topping the tomatoes with another large pinch of salt and pepper.
- Simmer on low heat for two hours giving the stew a good stir after the first hour.
- Serve with freshly chopped parsley or basil for garnish.
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