ratatouille

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 1 put eggplant in 1 colander, zucchini in another.
• 2 sprinkle with salt, let drain for 30 mins blot dry with paper towels.
• 3 heat 2 tbsp oil in skillet.
• 4 add onions and saute until clear, about 15 minutes, remove.
• 5 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.
• 6 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.