ratatouille
- Reviews 6
Ready In: 3 hrs
Serves: 8
Ingredients
- 3 small eggplants, diced
- 4 zucchini, diced
- 2 tablespoons kosher salt
- 1⁄2 cup olive oil
- 6 onions, thinly sliced
- 2 green peppers, cut in strips
- 2 red peppers, cut in strips
- 6 tomatoes, peeled and seeded,quartered
- 8 cloves garlic, minced
- 20 fresh basil leaves
- 1 bunch parsley, stemmed
- 8 sprigs thyme
- pepper
Directions
- put eggplant in 1 colander, zucchini in another.
- sprinkle with salt, let drain for 30 mins blot dry with paper towels.
- heat 2 tbsp oil in skillet.
- add onions and saute until clear, about 15 minutes, remove.
- add 2 tbsp oil to skillet, add eggplant, saute until golden, about 20 mins, remove to a large heavy pot, add some onions add 2 tbsp oil to skillet, add zucchini, saute about 10 minutes, add to pot, cover with some onions add 1 tbsp oil to pan, add peppers, saute about 10 mins, add to pot, cover with some onions add remaining oil to pot.
- add tomatoes, garlic, herbs, cook until thickened about 15 minutes, add to pot simmer partially covered for 1 1/2 hrs, adjust seasoning and cook 30 minutes more.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off