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Recipes Side Dishes Ratatouille 
| Ratatouille |
Recipe Ingredients2/3 cup extra virgin olive oil1 lb. sweet onions, sliced thin 6 cloves peeled garlic, chopped 1 lb. zucchini, quartered and cut into 3/4" pieces 1 lb eggplant, cut into 3/4" pieces 3 large red peppers, roasted, peeled, seeded and cut into strips 1 lb ripe tomato, peeled, seeded and cut into quarters 2 bay leaves and several sprigs of thyme, tied together with kitchen string (bouquet garni) Fresh basil DirectionsHeat 1/4 cup olive oil in a wide large skillet. Add onions and cook slowly until lightly browned. Add remaining oil with the eggplant and garlic; season with salt and cook until softened. Add zucchini, peppers, tomatoes, and bouquet garni. Bring to a simmer and cook very slowly until juices appear syrupy. Season with fresh cracked black pepper and fresh basil. Cool to room temperature before serving. |
