Ratatouille

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil
• 1 large eggplant
• 2 medium zucchini
• 1 large yellow onion
• 1 medium green bell pepper
• 1 medium red bell pepper
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 garlic cloves, mashed
• 1/3 cup chopped fresh parsley
• 1/4 cup dry wine
• 4 medium firm ripe tomatoes or 2 (15 ounce) cans diced tomatoes
• 1/4 cup chopped fresh basil

Recipe

• 1 peel eggplant and cut into 1/2-inch cubes.
• 2 cut zucchini into 1/2-inch cubes.
• 3 peel and dice the onion.
• 4 seed and dice the bell peppers.
• 5 if using fresh tomatoes, peel, seed and dice into 1/2-inch pieces.
• 6 pour about half of the olive oil into a large, heavy-bottomed pan over medium-high heat.
• 7 add the eggplant and zucchini and sauté until the eggplant is soft; remove from pan and set aside.
• 8 add the remaining oil to the pan and add the onions and peppers.
• 9 season with salt and freshly ground black pepper.
• 10 sauté until the onions are translucent.
• 11 add the garlic and sauté for 2 to 3 minutes.
• 12 stir in the parsley and sauté for another minute or so.
• 13 add the wine and cook, stirring frequently, until wine is reduced by about half.
• 14 add the tomatoes and bring up to a boil.
• 15 reduce heat slightly and let cook until the liquid from the tomatoes is reduced.
• 16 add the eggplant and zucchini back to the pot.
• 17 stir in the basil.
• 18 taste for seasoning and add more salt and/or pepper if needed.
• 19 cover and reduce heat to low. simmer for 20-30 minutes.