Ratatouille

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 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

Recipe

• 1 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.
• 2 dice zucchini in 1 inch pieces.
• 3 using a garlic press, squeeze the cloves of an entire bulb of garlic into a small bowl.
• 4 using fresh paper towel blot the eggplant dry.
• 5 add two tablespoons of oil to a large stock pot.
• 6 add half of the eggplant to the stock pot.
• 7 add half of the zucchini to the stock pot.
• 8 add one can of tomatoes to the stock pot.
• 9 sprinkle half of the garlic over the tomatoes.
• 10 sprinkle this layer with a large pinch of salt pepper.
• 11 layer the other half of the ingredients in the same order topping the tomatoes with another large pinch of salt and pepper.
• 12 simmer on low heat for two hours giving the stew a good stir after the first hour.
• 13 serve with freshly chopped parsley or basil for garnish.